This recipe is a real treat for my healthier friends out there, and especially those looking for a clean, simple yet delicious dinner option. Thai ingredients like fish sauce, lime, chili, and garlic have so much flavor, that even the simplest dish, can pack a real punch. Although this is probably one of the easiest dishes I have cooked, it was a real winner under my roof. Fahmid, who isn’t a big fan of salmon, devoured it down, and honestly it made me feel like I really accomplished something here!
In our busy lives, we all need to make sure to eat right. It’s very easy to forget meals and opt for healthier takeout options. However, at the end of the day, there is nothing better than cooking fresh food in your own kitchen and knowing that you aren’t harming your body in any way. I hope you will try this recipe and see how easy it is. I know that some of us may not like fish sauce or even salmon, but I would encourage you to check out some of the variations at the bottom, so you can Make It Your Way!
.50kg Salmon fillets (2 big or 3 skinny fillets)
12 cherry tomatoes halved
Broccolini or broccoli (amount to your preference)
.5 to 1 tsp salt
2 tbsp soy
3 tbsp fish sauce
1 tbsp mirin/honey
6 cloves of garlic cloves
1 cup roughly chopped coriander
2 tbsp crispy fried shallots (optional–click here fore recipe)
2 tbsp lime juice
1 tsp cayenne pepper
First, heat your oven to 375 degrees Fahrenheit and get a flat baking tray ready with some parchement or baking paper. Now prep your garlic and coriander by either making a rough paste using mortar and pestle (really smash that garlic) or just finely chopping the ingredients. Once you have prepped the garlic and coriander, mix in the soy sauce, mirin/honey, fish sauce, lime juice, cayenne and crispy shallots. Now give the marinade a good stir and taste to check the balance of flavours.
Make sure that you get a hint of the sweetness, the saltiness, the heat and also a light tang from the lemon. Now place your salmon in a ziplock bag or bowl, and pour in the marinade. You want to let the fish marinate for at least 15 minutes. Ofcourse you can marinate for longer, but usually with fish, 15-20 minutes works just as well. Once your fish has marinated, place the salmon skin, faced down on the dish, and add in the tomatoes around it. Make sure to use a flat tray and not a deep tray, because this will ensure that the heat from the oven cooks the salmon equally from all sides. At this point, you can place the fish in the oven for about 20-25 minutes. I usually like my salmon slightly pink and rare on the inside, so I cook it for 15-20 minutes. However, for a well cooked salmon 25-27 minutes should be enough.
While your fish cooks, steam/boil the brocollini, with salt, for about 10 minutes. Optionally, you could place your brocollini into a ice bath (water and ice) right after it’s done. This stops the cooking process immediately and also keeps the color of the veggie bright green and crunchy. Once your salmon and brocollini are ready, you can serve as it is, or on a bed of rice or vermicilli.
If you aren’t a fan of fish sauce, then it is completely fine to omit it and just add an extra tablespoon of soy sauce and 2 tsp of white vinegar to the marinate. This should balance out the marinate and still give it that beautiful balance of flavors.
In regards to the type of fish, you can really recreate this dish with absolutely any kind of fish. Next time I make this dish, I might actually use a whole fish and just let it bake bone in, or wrap the fish with aluminium and even steam it. Cooking any sort of meat with the bones just takes the dish to a whole other level. So, if you want you can definitely try these variations out, and if you have any questions, don’t hesitate to leave me a message!