THAI-STYLE BAKED WILD SALMON
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| COOKING TIME 30 mins |
SERVES 2 |
| Spicy, salty, sweet! These flavours reminiscent of Thai green curry will send your taste buds on a journey. This dish would be perfect to wow your guests at a dinner party. Instead of fillets, use a whole wild salmon - it would shine as a beautiful centre piece on the dining table. |  |
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| COOKING TIME 30 mins |
SERVES 2 |
RECIPE BY CHARLOTTE MEI |
Spicy, salty, sweet! These flavours reminiscent of Thai green curry will send your taste buds on a journey. This dish would be perfect to wow your guests at a dinner party. Instead of fillets, use a whole wild salmon - it would shine as a beautiful centre piece on the dining taBLE.ble!
DID YOU KNOW?
Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein and a variety of vitamins and minerals. There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed.
DID YOU KNOW?
Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein and a variety of vitamins and minerals.
There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed.
| The term ‘salmon’ derives from the Latin word ‘salmo,’ which is said to have originated from ‘salire’, which means ‘to leap’. This seems fitting considering salmon can jump up to two metres to cross obstacles in rivers. | Each species has slightly different characteristics but typically salmon has firm, succulent flesh, and is red to orange in colour. This is from a diet rich in shellfish and a high oil content. |
Ready to cook? Let's see what you need!
INGREDIENTS
REMEMBER TO
2 fillets of MSC certified wild salmon
2 medium-sized banana leaves*
½ cup coconut milk
Paste
4 garlic
2 shallots
1” ginger
1 chilli padi
2 lemongrass, white parts only
2 tbsp fish sauce
2 kaffir lime, sliced
1 large lime, juiced
2 coriander roots
a handful of Thai basil
*You may use parchment paper as an alternative for banana leaves
Let's cook!
STEP 1
Preheat oven to 175°C.
STEP 2
In a processor, blend all the ingredients for the paste until smooth. Add in the coconut milk and mix well.
STEP 3
In a bowl, coat the salmon fillets with half of the marinade and let it sit for 10 minutes.
STEP 4
Place a salmon fillet in the middle of each banana leaf (smooth side out), topping with 1 tbsp of remaining marinade.
STEP 5
Fold the leaf tightly into a packet, securing it with a toothpick. Place it into a baking dish, seam side down.
STEP 6
Bake for 10 min (15-20 min if you're not using wild salmon).
STEP 7
Garnish with some fresh herbs like coriander and Thai basil, and serve with rice.
Before you tuck in! We'd love to see your finished dish. Take a photo and share it on Facebook: TAG US @MSCSIngapore AND INCLUDE #BigBlueFuture.
Now enjoy your dish in the knowledge you've helped protect our oceans.
Because sustainable seafood is...
GOOD FOR YOU...
...AND OUR OCEANS TOO
AND WE NEED OUR OCEANS TO THRIVE
| They contain 80 percent of our world’s biodiversity. | They’re the lungs of our planet, providing us with the oxygen we need. | And they feed over 3 billion people. |
| They contain 80 percent of our world’s biodiversity. |
| They’re the lungs of our planet, providing us with the oxygen we need. |
| And they feed over 3 billion people. |
So the next time you buy fish, remember to look for the little blue label.
This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats and livelihoods.
FIND US ON
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Image Credits |
Salmon illustration: © Scandinavian Fishing Year Book
Earth: Shutterstock
Chef's dish: Charolotte Mei
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