I wasn’t planning to write about this, but when I made it for Joan she said I needed to take a picture and put it in my blog. While I was making dinner she’d been trimming the basil blooms from the container plants in the courtyard and it was her idea to chop them for garnish.
The primary seasoning is from my subscription package, “Lime Leaf Sambal”. You can buy this tasty product from auriasmalaysiankitchen, and this recipe is the suggestion from that site. I don’t know if salmon are found in Malaysian waters; I think this an attempt to create a recipe Americans will be happy with. Joan and I were, although for us 1 lb salmon serves two not four. I did not deal with the fried shallots, which would be a fine restaurant-level addition. The Lime Leaf Sambal is not hot and two tablespoons would be more appropriate than two teaspoons.
If you want to do something similar without ordering unknown products, Thai green curry paste isn’t that similar but would give you the idea. Two teaspoons, maybe less, would be plenty of that though; Thai curry paste is usually pretty hot.
Lime Leaf Sambal Salmon
from Auria’s Malaysian Kitchen — serves 4
1lb salmon fillet – cut into four portions or kept whole
1 tsp cooking oil
Kosher salt to taste
White pepper to taste
2 heaping tsp Lime Leaf Sambal
1/4 cup coconut milk
1/4 cup fried shallots
Cilantro to garnish
1. Preheat the oven to 385°. Place salmon in a lightly-oiled shallow baking dish. Rub a little oil over the fish, then season generously with salt and white pepper.
2. In a little bowl, combine the Sambal and coconut milk. Depending on your preference, feel free to use more or less Sambal – I add just enough coconut milk to make it easy to spread on the fish.
3. Cover the fish in the Sambal mixture. Bake in oven for 12 minutes on highest rack.
4. Remove from oven and top with shallots. Return fish to the oven and broil on High for two minutes, or until the shallots have crisped into perfect little crunchy bombs of flavor.
5. Remove from oven again, and garnish with cilantro. Serve with white rice and some nice fresh asparagus or green beans.
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If I have to open a can of coconut milk for a recipe, there’s probably some left over for “coconut rice”. However you normally cook rice, use half water and half coconut milk. I love to add minced chives before serving, which are also growing in the courtyard.
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I don’t have a plan yet for tonight. What’s for dinner at your place? Take a picture and write about it for us, please!