Roasted salmon with tamarind dressing : Asian touch to salmon

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RECIPE

Roasted salmon with tamarind dressing

Serves six to eight

INGREDIENTS

About 1kg salmon fillet (skin on, deboned)

Dressing

1 tsp tamarind paste mixed with ¼ cup water to form a puree, strained

½ cup oil

1 tsp salt or to taste

1 tbs palm sugar or to taste

Garnish

4-5 kaffir lime leaves, shredded

1 sprig fresh coriander, roots discarded, chopped roughly

Fried shallots, available on the shelves

4-5 red chillies, sliced

Lime wedges, to serve

 
 

Method:

Spray oil on an oven tray using an oil spray and heat in the oven at 200 deg C till tray is smoking hot.

In the meantime, remove the small bones from the salmon fillet by feeling the flesh with your fingers and removing the bones with tweezers.

Make the dressing with all the ingredients listed, adjusting for taste, and heat in the microwave oven for 30 seconds. Leave aside to cool.

Place the fish skin-side down on the heated pan (it should sizzle) and roast for 10 minutes. No need to turn the fish over.

Remove the fish and place on a serving plate. Glaze it with the dressing.

Garnish the dressed fish with shredded kaffir lime leaves, fried shallots, sliced red chilli and chopped fresh coriander. Serve at once.

The fish should be pink and opaque on the outside but rare on the inside.

 
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