Tuesday, October 27, 2009

Easy Thai Salmon—Indescribably Lucious

An elegant Thai supper in half an hour? You betcha. Start your jasmine or any white rice now and begin the recipe below. By the time the salmon is ready, the rice will be, too. Lovely served with sliced tomatoes and green garden veggies. As an alternate, you can serve this with coconut rice (it takes a little longer to cook, but it's oh-so-rich--heavenly).
  • 1 pound of fresh salmon
  • Oil for the frying pan

MARINADE
  • 2 tablespoons banana sauce (available at Asian grocery stores) or ketchup
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 1/2 cup chopped fresh cilantro
  • ground black pepper
  • 3 cloves garlic, minced

Preparation:

  1. Make the marinade by combining all marinade ingredients together in a resealable plastic bag.
  2. Place the salmon in the bag with the marinade. Allow to marinate in the refrigerator for 15 minutes.
  3. Lightly oil your frying pan and heat to medium.
  4. Cook the salmon (and the marinade) a few minutes on each side.
  5. If the salmon has skin on one side, remove it now (and feed it to your dog--good fish oil to make dog's coat shine).
  6. Place cooked fillets on a plate, dolloping on the last of the marinade (the cilantro will have cooked nicely, and looks lovely on top).