Salmon with Thai-inspired Gremolata

SalmonwithThaiGremolata_thumbThis 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.





Thai Marinade

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
Salt to taste
Pepper, ground to taste


Yield:  4 servings

Method: Fish Preparation

  1. Preheat oven 3750F (220oC).
  2. 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.
  3. Remove fish from marinade. Place on baking sheet lined with parchment paper. Drizzle marinade over the fish
  4. Place in oven and bake for 12 to 16 minutes until fish flakes apart slightly and flesh turns opaque.
  5. Remove from oven and keep warm.

Method: Thai Gremolata

  1. Place the ingredients (coriander, mint, lime zest, green onion) in a food processor and pulse until minced. Alternatively, mince finely with a knife.
  2. Season with salt and pepper.

To Assemble:

  1. Transfer fish from oven to a warm plate and top with Thai gremolata. Spoon cooking juices over the fish.

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