Delicious Salmon Asian Style
This dish is easy and versatile enough to use as the star dish for wowing guests, or to have with family and friends for a delicious weekend or weekday meal. The richness of salmon goes so well with the Asian flavours. It’s all about creating balance.
- 1 side of Akaroa King Salmon / or Single Fillets per Person
- 3 stalks lemongrass, white part only
- 1 knob (about 4cm) ginger
- 4 garlic cloves, crushed
- ½ cup dark soy sauce (or tamari if you are gluten free) or soy sauce if you don’t have dark soy
- 1 bunch coriander, leaves, stalks and roots finely chopped
- ⅓ cup honey (basically a good squeeze over the top of the fish)
- 5 spring onions, finely chopped
- 4-6 limes, cut in half (1 lime per person)
- 1 tablespoon brown sugar
- ½ bunch coriander, chopped for decoration
In a blender chop the lemongrass roughly along with the ginger and garlic. Pulse until you have a rough paste. Remove the paste to a bowl. Add the soy sauce (or tamari) and coriander to the paste and stir well. If you don’t have a blender, use a mortar and pestle, bash the lemongrass until fragrant and remove to a bowl. Grate the ginger and add to the bowl, along with the crushed garlic and coriander. Stir to combine. Place the fish into a ceramic or glass dish and cover with the marinade. Pop into the fridge for at least 2 hours or overnight.
Preheat oven to 200˚C and line a large baking tray with baking paper. Place the salmon on the tray and drizzle the honey over the top. Bake in the oven for approx 10 minutes or until the fish is just cooked but still pink in the centre. You do not want to overcook your fish.
(Source Credit: Our Tamarama Kitchen)