THAI BAKED SALMON

Thai Baked Salmon image

Provided by Wendys Kitchen

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 salmon fillet
2 cm piece fresh ginger, peeled
2 kaffir lime leaves
1 stick lemongrass
1/2 garlic clove, chopped finely
1/2 large red chili, seeded, sliced
fresh coriander, chopped
1 tablespoon grated palm sugar
1 tablespoon limes or 1 tablespoon lemon juice
splash light soy sauce
splash fish sauce

Steps:

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.