This has to be one of the most delicious ways to serve a filleted side of salmon, assuming you like Vietnamese or Thai food.
It’s very simple to prepare and positively bursting with lots of flavor. Marinate the salmon for 1-4 hours then stick it in the oven for 18-25 minutes depending on the weight.
The caramelized sauce takes it to another level and you can prepare that about 30 minutes before you put the salmon in the oven.
I like to eat it simply with boiled white rice (sticky or basmati – whatever you prefer), spiked with chopped fresh cilantro and mint but you can make a total feast of it; serve some julienned carrot, cucumber and spring onions; fresh mint and cilantro (coriander) leaves; a few crushed peanuts and thinly sliced red chili on the side with some fresh lime wedges to squeeze over and perhaps an extra sprinkle of ‘Nam Pla’ (Thai fish sauce) to go around.
ASIAN SPICED ROAST SALMON
A whole side of salmon fillet, skin-on and weighing approx 2 lbs (1kilo)
For the marinade:
I medium sized red chili, thinly sliced and de-seeded if you don’t want it too hot
2 inch piece of fresh ginger, peeled and grated or finely chopped
A handful of fresh cilantro (coriander leaves) chopped
1 medium sized shallot, minced
1 medium clove of garlic, minced
1 tablespoon of oil (I use avocado or grapeseed. Peanut oil will also be good)
1 Tablespoon of ‘Nam Pla’ (Thai fish sauce)
For the sauce:
3.5 oz (100g) of sugar
1 tablespoon of water
The finely grated zest and juice of 1 lime
3 tablespoons of ‘Nam Pla’ (Thai fish sauce)
Line a shallow roasting pan with foil and place the salmon skin-side down in the middle.
Combine all of the marinade ingredients together and spread it evenly over the fish. Set aside, covered for at least one and up to 4 hours. (If more than one hour, put it in the fridge and take it out 30 minutes before you’re ready to bake it).
In a heavy saucepan, gradually melt the sugar and water until the sugar caramelizes to a golden color. Don’t let it burn. Take it off the heat and quickly stir in the lime juice, zest and fish sauce. It will steam and sizzle. Give it a good stir until everything has dissolved then set it aside for 5 minutes to cool slightly.
Meanwhile, preheat the oven to 355F (180C).
It might be fun to allow people to help themselves and add their own salad-y stuff. The skin isn’t meant to be eaten unless you’re a diehard.
Chopsticks are also fun but not essential.