Thai-spiced baked salmon
Serves 2
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 (170g) uncooked salmon fillets
1 scallion, 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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