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Thai-spiced baked salmon

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Thai-spiced baked salmon
Succulent salmon infused with a ginger, lime, chili and cilantro dressing, and baked until deliciously moist and tender.

1 tablespoon lime juice

2 teaspoons fish sauce
2 teaspoons soy sauce
½ teaspoon toasted sesame oil
1 teaspoon brown sugar
½ teaspoon dried chili flakes
1 tablespoon finely chopped cilantro (fresh coriander)
1 teaspoon finely grated ginger
1 clove garlic—minced
2 x 6 oz (180g) uncooked salmon fillets

1 scallion (spring onion), green parts only—thinly sliced


MIX together the lime juice, fish sauce, soy sauce, sesame oil, brown sugar, chili flakes, cilantro, ginger and garlic in a small bowl until well combined and the sugar dissolves. COAT the salmon fillets evenly all over with ¾ of the mixture and marinate, covered, in the refrigerator for at least 30 minutes. PREHEAT the oven to 400°F/200°C. LINE a baking tray with baking paper. PLACE the salmon fillets on the tray and bake for 20 minutes. DRIZZLE the reserved marinade evenly over the cooked salmon fillets. SERVE garnished with the scallion.



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