|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This baked salmon is aromatic and delicious. Salmon steaks or fillets are baked for 20 minutes in an easy-to-make Thai red curry sauce that compliments the rich taste of the salmon.
- 2 to 4 salmon steaks (or substitute salmon fillets, portioning 1 per person)
- Garnish: fresh coriander or basil
- Garnish: spring onion
- Garnish: fresh chili
- Optional: banana leaf boats
- For the Red Curry Sauce:
- 1/4 cup shallots (or purple onion, diced)
- 3 cloves garlic
- 1 red chili (de-seeded and sliced or 1/2 teaspoon cayenne pepper; reduce for milder fish)
- 1 thumb-size piece galangal (or ginger, sliced)
- 3 makrut lime leaves (snipped with scissors into small pieces, discarding stem; buy them frozen at Asian/Chinese stores)
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1/4 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 tablespoon chili powder
- 1 tablespoon sugar (brown if you have it)
- 1/4 cup coriander leaves and stems
- 1 tablespoon lime juice (fresh)
Rinse your salmon steaks (or fillets) and set aside to dry while you make the red curry sauce.
Blitz the ingredients well to create a fragrant red curry sauce.
Pour about 1/4 of the sauce into the bottom of a covered casserole-like dish for baking. Now add the salmon steaks, turning them over several times to cover. Pour a little more sauce over each steak.
Cover the casserole dish with a lid or foil and bake at 375 degrees for 20 to 30 minutes, depending on the thickness of your steaks (fillets may only require 15 minutes). Salmon is cooked when inner flesh is no longer translucent when pulled apart with a fork.
If cooking salmon in banana leaf: This salmon can be wrapped up in banana leaf (like individual packets) or cooked in banana leaf boats. Be sure to place the packets or boats inside a casserole dish (or something to catch the drippings), as banana leaves are porous and the sauce will leak somewhat.
Serve with a little spring onion and fresh chili, fresh coriander and/or basil leaves. Any leftover sauce can be briefly heated up and served as a side sauce.
Serving Tip: If serving this dish to company, you can either bake the salmon in a casserole dish or in banana leaf. But because banana leaves lose their color and texture when cooked, for a nicer presentation, we recommend transferring the cooked salmon to a fresh boat before serving. Spoon a little sauce over the fish and then adding the toppings for a professional finish.