thai salmon

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="thai salmon"] _______________________________________

Cooking receipe to make thai salmon under category Aga Recipes. You may find some video clips related to this receipe below.

thai salmon

2 x 275g fresh salmon tail filets skin left on

olive oil

salt and freshly ground black pepper

Sauce:

1 x 25mm piece of fresh root ginger

1 tablespoon olive oil

1 small clove garlic crushed

1 small orange

1 teaspoon red thai curry paste 300m1creme fraiche

Cur each salmon fillet in half lengthways brush both sides with oil and season.

Using a potato peeler peel the ginger and cut into needlethin strips lengthways. Soften in the oil in a largebased pan on the simmering plate for a minute then add the garlic.

Stir well cover and transfer to the floor of the simmering oven for 10 minutes. (The reason for using a large pan is that it is quicker to reduce the sauce later.)

Remove the rind from the orange using a zesrer then squeeze the juice.

Add the thai paste to the ginger and garlic mixture stir well and then add the orange juice and zest and lastly the creme fraiche.

Bring to the boil on the boiling plate simmer for 2 to 3 minutes anti add salt to taste.

If necessary boil further to reduce to a creamy consistency.

Keep warm.

Put a ridged grill pan to heat up on the simmering plate.

Transfer to the boiling plate.

Put the salmon flesh side down on to the hot grill pan and cook for 30 to 45 seconds then turn on to the skin side and continue cooking for about 3 1/2 minutes (about 3 1/2 to 5 minute total) according to the thickness of the salmon.

Watch it like a hawk. (If you like your fish barely cooked do not be tempted to leave it longer as you can always return it to the pan but there is nothing you can do if it is overcooked.)

To serve pour a little warm sauce on to each plate place a fillet of salmon to one side of it and then serve the rest of the sauce separately.

Timing is all important here. As Marco Pierre White said his interview with Sue Lawley on Desert Island Discs one of the reasons he did not allow any conversation between staff rn his kitchen was that 5 seconds too long could ruin the cooking of a piece of fish. Red thai curry paste is available from good delicatessens and supermarkets where it is usually to be found on the herbs and spices shelf. I have suggested a teaspoon of the thai paste but add more i f you like.

Serves 4

[tubepress mode=’tag’, tagValue=’thai salmon’]