Complete meal that was really yummy and easy to make! The only tougher part was the prep. Lots of mincing, dicing, grating. But totally worth it! You can also do it in a food processor if you are rushed for time. The sauce/marinade can be made to marinade any kind of meat for baking or stir-frying. Adjust the heat to your liking, or omit hot chilli pepper all together.
Read about wild vs farmed salmon in THIS post.
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Ingredients (Makes 2)
- 2 salmon fillet (preferably wild caught)
- 1/4 cup tamarind juice, warmed
- 2 tbsp fish sauce
- 1.5 tbsp palm sugar, dissolved in tamarind juice
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tbsp minced parsley,
- 1 birds eye chilli/ chilli padi, seeded and minced
- 1 tbsp minced lemongrass
- 1 tbsp grated galangal/blue ginger
- 1 tbsp grated old ginger
- Juice of 1/2 a lime
- Lime wedge for garnishing
- Dash of white pepper
Mix ingredients (except lime wedge and salmon) together in a bowl.
Doesn’t it look pretty already?!
Preheat oven to 180C.
Use about 1/3 to 1/2 of the mix to marinade salmon for at least 30 mins.
Bake salmon on a greased pan for 18 to 20 mins in 180C oven.
Pour the rest of the sauce mixture into a saucepan, let it simmer and thicken.
Stir often to prevent it from burning.
Plate salmon over steamed rice, spoon sauce over salmon, and serve with blanched broccoli.
Zoe24 March, 2015 at 1:32 am
I won't say NO if I have to chop or mince the ingredients to cook this lovely salmon dish… You are right! Totally worth it 😀