My sensational Thai baked salmon
Richelle Carroll AWW November Prize recipe
INGREDIENTS
1 salmon fillet
2cm piece fresh ginger, peeled
2 kaffir lime leaves
1 stick lemon grass
½ clove garlic, chopped finely
½ large red chilli, seeded, sliced
1 stem fresh coriander, chopped
1 tablespoon grated palm sugar
1 tablespoon lime or lemon juice
splash light soy sauce
splash fish sauce
METHOD
Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.
Preheat barbecue or preheat oven to 220°C/200°C fan-forced.
Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk – you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely.
Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.
Serve with steamed rice, Chinese broccoli and lime wedges, if desired.
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