Cold Thai Salmon Recipes

GARLIC GINGER BASIL SALMON RECIPE

Steps:

• Gather the ingredients.
• Add all the ingredients-ginger, garlic, rice vinegar, brown sugar, chili sauce, soy sauce, water, and basil-except the salmon, salt, and oil, into a small bowl, and mix to combine.
• Season both sides of the salmon with salt.
• Add the vegetable oil to a non-stick skillet, and preheat on medium-high flame . When hot, cook the salmon for about 4 minutes per side. For the last minute of cooking, pour the sauce into the pan. The sauce will thicken, and as it does spoon over the salmon to glaze.
• Turn off the heat, transfer the salmon to a plate, and drizzle with the thickened sauce.
• Serve and enjoy!

CENTERPIECE SALMON WITH THAI BASIL AND BROWNED BUTTER

Steps:

• Melt butter in a small saucepan over medium-high heat for about 8 minutes, swirling from time to time until it begins to foam, turn light brown, and smell nutty and caramelized. Remove from heat, stir in wakame and leave to infuse for 10 minutes.
• In a spice grinder, mini food process or mortar, blitz or pound the garlic, lime zest, ginger and 1 1/2 teaspoons flaky salt (or 3/4 teaspoon fine salt) to a paste, scraping the sides down as you go. Add the chopped basil leaves, and blitz or pound until broken down into a bright green paste.
• Strain the browned butter into a small bowl and set the now-crisp wakame aside on a plate lined with paper towels.
• Add 1 1/2 tablespoons of the garlic paste to the bowl with the butter and stir well. Add the remaining paste to a separate small bowl, stir in 1 1/2 tablespoons olive oil, and set aside.
• Place the salmon skin side down on a very large rimmed baking sheet lined with parchment, arranging it diagonally so it fits. Rub with 1 1/2 teaspoons flaky salt (or 3/4 teaspoon fine salt), then spoon the butter mixture evenly over to cover. Set aside at room temperature for about an hour. (Alternatively, you can prepare the salmon up to this point and refrigerate, covered, up to 4 hours.)
• Toss the radishes together with 1/4 teaspoon flaky salt (or 1/8 teaspoon fine salt) and 1 tablespoon lime juice and set aside.
• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius and position a rack in the top third of the oven.
• Fill a large bowl with water. Peel the sunchokes, adding them to the water as you go to prevent discoloration. Cut them into 1 1/4-inch/3-centimeter chunks, then dry very well with a kitchen towel. Toss together with 1 tablespoon oil and 1/2 teaspoon flaky salt (or 1/4 teaspoon fine salt) and spread out on a parchment-lined baking sheet.
• Roast sunchokes for 20 to 22 minutes, tossing the vegetables and rotating the pans halfway through, until golden brown and cooked through. Set aside to cool. Reduce the temperature to 350 degrees Fahrenheit/180 degrees Celsius.
• While the sunchokes are roasting, peel the potatoes, add to a medium saucepan, cover with cold, well-salted water, and bring to a simmer over medium-high heat. Once simmering, cook for 12 to 15 minutes (or longer, if larger), until a knife goes all the way through, but they still hold their shape. Drain and let cool for 5 minutes. Cut potatoes into 1 1/2-inch chunks. Add the cooled potatoes and sunchokes to a large bowl and set aside.
• Bake the salmon for 15 minutes, then remove and baste well; it should be firm at the edges but still tender in the center. (Depending on the thickness and type of salmon you use, it may take as little as 10 minutes or as long as 20; adjust accordingly.) Turn the oven to the broil (grill) setting on the highest temperature and tear away any exposed parchment so it doesn't burn.
• Return the salmon to the oven and broil about 4 inches from the heat for 4 minutes, or until browned on top and cooked through but still a little pink inside. Let cool for 5 minutes. Carefully transfer the salmon to a very long, large platter, skin side down, using a wide fish spatula, and spoon the butter evenly over it.
• Add the remaining 3 tablespoons lime juice to the garlic paste and stir well. Add this to the potatoes and sunchokes and gently toss together. Toss in the crispy wakame, pickled radishes, Thai basil leaves and green onions and arrange the salad next to the salmon. Serve with lime wedges alongside.

COLD ROASTED MOROCCAN SPICED SALMON

Steps:

• In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
• Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

ONE-PAN THAI GREEN SALMON

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
• Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
• Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

THAI SALMON

Steps:

• Marinade salmon overnight.
• Boil rice for roughly 15 to twenty minutes.
• Grill or barbecue salmon until edges become crispy and salmon is firm to the touch, unless preffered rare in the center.
• Create the sour chilli dipping sauce.
• Plate up, serve meal and enjoy.

THAI BAKED SALMON

Steps:

• Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.
• Preheat barbecue or preheat oven to 220°C/200°C fan-forced.
• Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk - you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely.
• Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.
• Serve with steamed rice, Chinese broccoli and lime wedges, if desired.

THAI STYLE SALMON FILLET

Steps:

• Start by using a pestle and mortar to crush up the garlic and ginger. Pound it in a while to release the flavor. Now add the chili and coriander and finally the lime to create a marinade.
• Now, heat a good quality pan so it's hot.
• While this happens, spread the marinade from the mortar onto the skinless side of the salmon fillet. Now add a little salt.
• Next, add a good sized knob of butter into the hot dish and place the salmon into the pan, skin size down on a medium to high heat.
• Allow the salmon to cook for about 6-8 minutes allowing the skin to become crispy and also cook the salmon a little too.
• Now turn it about, so the salmon is on the marinade bed and allow it to cook on a medium heat. Allow to cook for about 15 minutes.
• The bed will burn on the pan side, but the salmon will remain unburnt, so don't worry!
• After about 15 minutes, the salmon should be cooked through depending on the thickness of the fillet.
• Remove carefully and serve on a plate with the skin size down.
• Serve with a combination of items, including stir-fry noodles, or traditional vegetables including new potatoes, green vegetables or maybe something a little more experimental!