Thai Style Salmon Fillet 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!

COLD THAI SALMON

Steps:

• Preheat the oven to 375 degrees F.
• Place the bunch of cilantro in a bowl and let it soak for a few minutes to remove the dirt.
• Put each salmon fillet in a parchment paper pouch, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon.
• Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top, as well.
• Cut the lime in 1/2 and squeeze the lime juice over the fish.
• Finally add the fish sauce, wine and chicken stock.
• Drain the bowl of cilantro leaves and pat them dry with a paper towel. (You can wrap them in a fresh paper towel, place them in a baggie and put them in the refrigerator. The leaves will stay fresh longer that way.) Garnish the top with some chopped cilantro leaves.
• Close up the pouches and place on a baking sheet. Bake 20 to 30 minutes. Chill in the refrigerator for 1 hour and serve with fresh cilantro sprigs.
• Jasmine rice can also accompany the dish if you are eating it hot.

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!

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.

BAKED SALMON WITH THAI MARINADE

Steps:

• Preheat oven to 400.
• In a small bowl, mix all ingredients except fish.
• Place fish in a shallow pan. Spoon marinade over fillets.
• Marinade for at least an hour.
• Bake 15 minutes or done to your liking (can turn fish over halfway through cooking).

GLAZED ASIAN-STYLE SALMON FILLET

Steps:

• In a large bowl, combine the first five ingredients. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill salmon, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until salmon flakes easily with a fork, basting frequently with glaze.

SEARED SALMON WITH THAI VEGETABLES

Steps:

• For salmon:
• Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.
• For dressing:
• Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.
• Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
• Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.

THAI BARBECUED SALMON

Steps:

• In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving., Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce.