I found this recipe in an Australia Womens Weekly recipe book but have modified the quantities of ingredients quite a bit.
Hints & Tips
- The sauce itself will last for several days in the fridge.
- It can be used on other fish such as swordfish or rockling. It can also be used on chicken.
- If this dish is served as a main in its own right, use 200g pieces of fish/chicken. It is is served as part of a wider menu, use 150g portions of salmon.
- You can vary the relative quantities of mint and coriander, depending on what you like the most.
- If you would like a hotter sauce, add in a few finely chopped small red chillies.
- GF, DF, Veg
- Category: Baking & Roasting, Dairy Free, Fish / Seafood, Gluten Free, Main Course, Vegetarian
Ingredients
Salmon
- 8 150g - 200g Portions of Salmon, Skin Off
- Half a Lemon
Thai Dressing
- Fresh Lime Juice (Likely from 3 Limes, Depending on Size of Limes)
- Sweet Chilli Sauce
- 1 4cm Stalk of Lemon Grass - Thinly Sliced
- 4cm Piece of Fresh Ginger, Grated
- 1 tablespoon Fish Sauce
- 1 Bunch Fresh Coriander, Chopped
- 1/2 Bunch Fresh Mint Leaves, Chopped
Instructions
- Preheat oven to 200 degrees Celsius
- Take a double piece of foil, larger than the width of the 8 pieces of salmon.
- Squeeze a quarter of the lemon juice on top of the foil.
- Place the salmon side by side on top of the lemon juice on the foil. Squeeze the other quarter of lemon on top of the salmon.
- Tear off a large piece of foil, large enough to cover the salmon with an extra 3 cms at each end.
- Place the foil over the salmon and create an air proof parcel by folding the bottom and top piece edge of foil together to seal and create a parcel.
- Place the parcel on a baking tray and cook 25 minutes.
- Carefully check after 25 minutes to determine if it is to your liking. I prefer my salmon just cooked and a bit rare but other people prefer it well cooked.
- Whilst the salmon is cooking, place the lime juice in a large screw top jar (8cm diameter).
- Fill up the jar with lime juice to a height of 2cm. Add in the sweet chilli sauce to take it to a height of 5cm.
- Add in all remaining ingredients and screw the lid on the jar.
- Shake the jar vigorously to thoroughly mix all the ingredients. Taste the sauce. If it is too tart, add in some more sweet chilli sauce. If it is too sweet, add in some more lime juice. Shake vigorously again. Taste, repeat until desired taste has been reached.
- Place the pieces of salmon onto a serving dish. Spoon the sauce over the salmon pieces and serve.
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