Assigned Tags / Keywords:

fish, quick, salmon, Thailand

Ingredients per portions

2 piece(s)	salmon fillets, e. g. Tasmanian (400-500g)
15 g	fresh ginger, finely sliced, julienne
1 large	lemon gras stem, the inner white part finely sliced
2 clove(s)	garlic, finely chopped
2	shallots, finely sliced into rings
2 small	red chillies, deseeded and finely sliced
3 tbsp	coriander leaves, chopped
2 leaves	kaffir lime, finely sliced into stripes or zest of 1 lime
	For the sauce:
2 tbsp	lime juice
1 ½ tsp	soy sauce
1 tsp	fish sauce, Nýớc mắm
1 ½ tbsp	palm sugar

Mix sauce ingredients together.

Make two layers of foil per piece of salmon to make it strong enough and to hold the juices.

Put the salmon into the foil pieces and place the ginger, lemon gras, shallots, chillies, coriander and lime leaves on top of the salmon.

Pour the sauce over all pieces.

Seal the foil parcels and bake in a preheated fan oven (180ºC) for about 10-15 minutes.

Serving suggestion: Serve with rice and steamed baby spinach.

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