Salmon Marinated with Thai Spices
A perfect way to make a tasty salmon tail-piece.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2-4 | Tailpiece | Starter | Uncooked | Less than 30 minutes |
Ingredients
- Tail piece of 1 salmon (approx 675 g) split in two lengthwise
- 4 tsp coarse sea salt
- 4 tsp sugar
- 2.5 cm / 1 in. fresh root ginger, peeled and grated
- 2 lemon grass stalks, coarse outer leaves removed, thinly sliced
- 4 kaffir lime leaves, finely chopped or shredded
- Grated rind of 1 lime
- 1 red chilli, seeded and finely chopped
- 1 tsp black peppercorns, coarsely crushed,
- 2 tbsp fresh, chopped coriander
- Fresh coriander sprigs and lime wedges to garnish
For the dressing:
- 150 ml mayonnaise
- Juice of ½ lime
- 2 tsp chopped fresh coriander
Method
1. Put the coarse sea salt, sugar, ginger, lemon grass, lime leaves, chopped chilli crushed black peppercorns and chopped coriander into a bowl and mix together.
2. Place one quarter of the spice mixture in a shallow dish. Place one salmon piece on top. Spread two-thirds of the remaining mixture over, then place the remaining fish piece on top.
3. Sprinkle with the rest of the spice mixture. Cover with foil, then place a board on top. Add some weights, such as clean cans of fruit.
4. Chill for 2 – 5 days, turning the fish daily in the spicy brine.
5. To make the dressing, mix the mayonnaise, lime juice and coriander in a bowl.
7. Scrape the spices off the fish. Slice it as thinly as possible.
8. Garnish with the herbs and lime. Serve with lime dressing.
