Spices and Seasons – Lime, Pepper and Cilantro Thai Salmon

0

Thai Salmon

 

 

 

 

 

 

 

 

 

 

 

 

 

I will confess that today’s recipe is very much a quick fix, it is however a tested and tried variation of an original that I had picked up for Quick and Easy Thai from Nancie McDermott’s book. The book is one of my favorite cookbooks as it has taught me to relax with a cuisine that is my second layer of expertise. Yes, I do a decent job with Thai food, all self taught, but I used to stay with rules, tend to be a little less relaxed than I liked to be.

IMG_0697

This is where this book came in handy, now I will confess, the book is a little too simple at certain levels, but the key is that it taught me to relax with Thai flavors, I stick to the core elements of the recipe, the cilantro, lime and the black pepper and then play around just a little, different things on different days.  I usually always add in a few kafir lime leaves, if I have them around but then today I threw in some red bell pepper. It did not do much for color, but did add a lovely depth of flavor to the recipe.

I did manage to get in a little R&R for mother’s day, which is just as well because this week promises to be one busy week.

Spices and Seasons – Lime, Pepper and CilantroThai Salmon

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

A Thai seasoned salmon with flavors of lime, pepper and cilantro.

Ingredients

    For the Marinade
  • 2 tablespoons fish sauce
  • 1/3 cup chopped cilantro, stems, leaves and roots plus extra to garnish (leaves only to garnish)
  • 1 tablespoon sugar
  • 1 inch piece peeled ginger
  • 3 to 4 kafir lime leaves
  • 1 tablespoon peppercorns
  • 1 red bell pepper, seeded and chopped
  • 4 tablespoons fresh lime juice (about 1 large lime)
  • 2 pounds of salmon or other firm fleshed fish
  • 2 tablespoons oil

Instructions

  1. Method of Preparation
  2. Place the fish sauce, cilantro, sugar, ginger, lime leaves and peppercorns and bell pepper and place in the blender and blend until smooth. You will need to scrape down the sides at times.
  3. Add the marinade to the mixing bowl and marinate the salmon for at least 30 minutes, longer is better.
  4. Heat the oil on a large skillet or grill pan and place the salmon pieces skin side down and cook for 5 to 6 minutes on each side.
  5. Garnish with the cilantro and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://food.lohudblogs.com/2014/05/12/spices-seasons-lime-pepper-cilantrothai-salmon/

Lime, Cilantro and Pepper Thai Salmon

Prep Time: 1 hour (mostly to marinate the recipe)

Cook Time: 30 minutes

Ingredients

! For the Marinade

2 tablespoons fish sauce

1/3 cup chopped cilantro, stems, leaves and roots  plus extra to garnish (leaves only to garnish)

1 tablespoon sugar

1 inch piece peeled ginger

3 to 4 kafir lime leaves

1 tablespoon peppercorns

1 red bell pepper, seeded and chopped

4 tablespoons fresh lime juice (about 1 large lime)

2 pounds of salmon or other firm fleshed fish

2 tablespoons oil

Method of Preparation

Place the fish sauce, cilantro, sugar, ginger, lime leaves and peppercorns and bell pepper and place in the blender and blend until smooth. You will need to scrape down the sides at times.

Add the marinade to the mixing bowl and marinate the salmon for at least 30 minutes, longer is better.

Heat the oil on a large skillet or grill pan and place the salmon pieces skin side down and cook for 5 to 6 minutes on each side.

Garnish with the cilantro and serve.

 

Share.

About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

Leave A Reply