- Preparation time
- 20 mins
- Cooking time
- 10 mins
- Difficulty
- easy
- Serves
- 6 people
- Meal course
- Lunch
- Posted by
- Posted on
- October 31, 2015
- 1.00 kg
- salmon, 6 pieces
- 1.00 tbsp
- Ginger, grated
- 1.00 unit
- red chilli, finely chopped, seeds removed
- 3.00 unit
- garlic cloves, crushed
- 1.00 tbsp
- soy sauce
- 1.00 tbsp
- sesame oil
- 0.50 tsp
- ground tumeric
- 2.00 tbsp
- brown sugar
- 6.00 tbsp
- coconut, long thread
- 1.00 unit
- coriander, fresh
- 1.00 unit
- spring onion, thinly sliced
- 1.00 unit
- red chilli
Cook this Asian flavoured salmon a day ahead and serve chilled for a delicious, stress free lunch or dinner!
Recipe taken from Dish 2013 Issue 45
- Preheat oven to 180 C degrees. Remove the pin bones from the salmon using tweezers. Place the salmon on a lined baking tray and season with salt and pepper.
- Topping: Place all the ingredients ( ginger, red chilli, garlic, soy sauce, sesame oil, turmeric, brown sugar) in a bowl and combine well. Add the coconut and stir to coat in the spices.
- Spoon the topping onto the salmon and spread evenly with a fork. Don't press it down firmly. Bake for 8-10 min until just cooked and the top is golden. Cooking time will depend on the thickness of the salmon.
- Cool then carefully transfer to a flat plate. Cover and chill until ready to serve.
- To serve: Scatter the coriander, spring onion and chilli over the salmon and serve with lime wedges.