Thai Salmon
2 servings
20 minutes
Thai-style salmon is a vibrant dish that embodies a refined blend of seafood freshness and exotic notes of Thai cuisine. Tender pieces of salmon are first seared to a golden crust and then baked to retain their juiciness. A rich palette of vegetables, including bell peppers, mangoes, and zucchini, provides the dish with a balance of freshness and crunchiness. Thai sauce, spices, and lime add a rich, slightly spicy, and tangy flavor. As a result, it becomes a centerpiece for any dinner, offering the warmth of Eastern cuisine and awakening gastronomic senses. It can be served as a standalone dish or paired with rice for a complete harmonious dinner.
1
Cut the salmon steaks into 4 pieces, fry on high heat for 2 minutes on each side.
- Salmon: 360 g
2
Bake the salmon in the oven for 5 minutes at 180 degrees.
3
Cut the bell pepper, onion, mango, zucchini, and celery into large cubes of 2x2 cm, and divide the asparagus into three parts.
- Bell pepper: 50 g
- Red onion: 30 g
- Mango: 50 g
- Courgette: 40 g
- Celery stalk: 20 g
- Green asparagus: 30 g
4
Zest the lime, peel and slice the ginger into thin slices, and cut 2 thin slices of chili pepper.
- Lime: 1 piece
- Ginger root: 15 g
- Chili pepper: 1 piece
5
In a strong heat, sauté bell pepper, celery, onion, zucchini, asparagus, and mango in olive oil for 3-4 minutes.
- Bell pepper: 50 g
- Celery stalk: 20 g
- Red onion: 30 g
- Courgette: 40 g
- Green asparagus: 30 g
- Mango: 50 g
6
Add Thai sauce, okra, cinnamon, star anise, cardamom, squeeze juice from 0.5 lime, add lime zest, chili pepper, and ginger, salt, and simmer for 2 minutes; at the end of simmering, add halved cherry tomatoes.
- Thai hot sauce (sriracha): 80 g
- Okra: 50 g
- Cinnamon: 1 g
- Star anise: 1 g
- Cardamom: 1 g
- Lime: 1 piece
- Chili pepper: 1 piece
- Ginger root: 15 g
- Cherry tomatoes: 40 g
7
Place the vegetables without sauce on a plate, top with pieces of salmon, drizzle with the remaining sauce from the pan, and serve.
