This baked salmon entrée is sure to delight with an international fusion of flavours. Your Atlantic catch is bathed in a rich Asian marinade, then finished with a zesty Thai twist on a classic Italian garnish.
This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.
|Salmon Atlantic filet, 5 oz each||4 each|
|Lime juice||2 tbsp.|
|Soy sauce||1 tbsp.|
|Fresh ginger, minced||1 tsp.|
|Thai red chillies, minced||1 each|
|Sesame oil||1 tsp.|
|Coconut milk, 1 large can||14 fl. oz.|
Thai Inspired Gremolata
|Cilantro, minced||1/4 bunch|
|Mint leaves, minced||1/4 bunch|
|Lime zest, minced finely||1 each|
|Green onion, minced||3 each|
|Pepper, ground||to taste|
Yield: 4 servings
Method: Fish Preparation
- Preheat oven 3750F (220oC).
- Prepare seasoning by combining lime juice, soy sauce, ginger, chili, sesame oil and coconut milk in a bowl. Transfer to a zip lock plastic bag. Place fish filet in marinade and transfer to refrigerator for two hours.
- Remove fish from marinade. Place on baking sheet lined with parchment paper. Drizzle marinade over the fish
- Place in oven and bake for 12 to 16 minutes until fish flakes apart slightly and flesh turns opaque.
- Remove from oven and keep warm.
Method: Thai Gremolata
- Place the ingredients (coriander, mint, lime zest, green onion) in a food processor and pulse until minced. Alternatively, mince finely with a knife.
- Season with salt and pepper.
- Transfer fish from oven to a warm plate and top with Thai gremolata. Spoon cooking juices over the fish.