Friday, 5 August 2016

Thai Style Lemongrass and Coconut Roasted Salmon

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I try and eat salmon at least once a week. It's packed full of those healthy fats, those omega 3s that we keep hearing about. The evidence suggests that it could help keep our hearts healthy, improve brain health and reduce inflammation. 

So how do you cook your salmon? Pan-fry it until it's crisp and golden? Roast it in the oven until golden and sizzling? And what herbs and spices can you use to spice it up a little bit? 

Sometimes I just like plain roasted salmon with a dill gremolata - chopped herbs that are scattered over the top of the cooked fish and they soften in the heat and release all their aromas at the table. Or, you can cook it with Thai-style aromatics like lemongrass and ginger. 


Thai Style Lemongrass and Coconut Roasted Salmon, AIP paleo dairy free


For a deeper, richer flavour, you can marinate the salmon for longer - slather it all on in the morning or even overnight and store covered in the fridge until you're ready to slide it into the oven. But it's no problem if you don't have the time - this began as a last minute dinner, and was tweaked afterwards until it was just right. It will still taste gorgeous. 


Thai Style Lemongrass and Coconut Roasted Salmon, AIP paleo dairy free


Thai Style Lemongrass and Coconut Roasted Salmon
Serves 4
Ingredients
4 salmon fillets (I used boneless)
1 lemongrass stalk
1 piece of fresh ginger, about the size of your thumb, peeled
2 garlic cloves, peeled
1 spring onion, washed and trimmed
1 tablespoon coconut sugar
1 tbsp fish sauce
Splash (about 5 tablespoons worth) of full fat coconut milk
pinch of salt
lime wedges, to serve

Method
First, arrange the salmon in an ovenproof roasting dish and switch on the oven to gas mark 6/200ºC/400ºF. 

Wash the lemongrass stalk and remove any tatty outer leaves. Chop off the ends and then very finely chop it. Transfer to a bowl. You can also use a food processor to make the marinade if you prefer, but I like it a bit chunky. 

Finely grate the ginger and the garlic and add it to the bowl. Cut the white part off the spring onion and trim it, and then finely chop it and add it to the bowl with the coconut sugar, fish sauce and coconut milk. 

Slather this marinade all over the salmon. At this point you can cover it and store in the fridge if you want to marinate it for longer - otherwise cook it straight away. Season with a pinch of salt, just before roasting and slide it into the oven, cooking it for 20 minutes, or until the salmon is just cooked through and sizzling.

Once the salmon is cooked, serve it with some mixed leaves, cucumber and fresh lime wedges for squeezing over. 



Love takeaway food? Looking for more ways to play with herbs and spices on the autoimmune protocol (AIP)? I've written an ebook with over 90 recipes called SPICE that will guide you through herbs and spices on AIP, and you can download it on your Kindle app or Kindle device here




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