I adore the flavours of Thai and Asian foods which is where the influence in this dish comes from. This is a pretty easy and quick dish to prepare and cook. I have chosen to serve it very simply here with some stir-fried pak choi and bean sprouts coked with some fresh ginger and garlic and served with a little sesame oil, along with some vegetable and bean rice.
THAI SALMON WITH CRUNCHY TOP
- saute pan
- Chopping Board
- pestle and mortar
- 1 a thumb size piece of ginger peeled and roug1hly chopped
- 1 large clove of garlic peeled and roughly chopped
- 1/2 red chilli seeds removed or more or less depending on how hot you like it
- 1 handful of fresh coriander chopped
- 3 shallots peeled a roughly chopped
- 1 rind of a lemon unwaxed if possible
- 1 small pinch of salt
- squeeze of lemon juice
- 2 salmon fillets
- 4 gluten free oat cakes or similar gluten free crackers placed in bag and crushed
- Preheat the oven to 180’c (fan) or 200’c (non fan)
- So peel and chop the ginger into chunks and place into a pestle and mortar (or can make a paste in a small blender or nurti bullet) place in the garlic clove, chilli (to taste), shallots, lemon zest, coriander and salt and work this into a paste. Once this is broken down add some lemon juice.
- Place the salmon in an oven dish and place the Thai mixture on top of the salmon.
- Take your gluten free crackers and bash them until fine and sprinkle them on top of the mixture.
- Place in the preheated oven and bake for 15-20 minutes or until crispy on top.If you wanted to serve your salmon with some stir fry vegetables, prepare and cook this now.