TastyAsia’s first salmon recipe is here. That one is just a bit more basic than this one, so if you need something simple, just follow the link to that first recipe. Or, well, you can also really just stay here, since this recipe is quite simple as well. The main difference is the spicy and sweet relish.
The salmon is marinated for a few minutes in soy sauce and sesame oil and then briefly cooked. While it’s getting hot, you can make the fresh relish; its spicy sweetness goes extraordinarily well with the savory marinade.
A half-pound of salmon will serve between two and four people depending on how many other dishes you serve with it.
INGREDIENTS and PREP:
- 1/2 lb salmon, marinated for 20 minutes in 1/4 cup dark soy sauce, 1/4 cup (regular) soy sauce, 1 Tbsp mirin or light rice wine, and 2 tsp sesame oil; spoon or brush the liquid over the salmon several times while marinating
- 1/2 clove garlic, 4-5 pickled red Thai chiles, 1 scallion (green parts only), 1/2 medium shallot; all minced finely and stirred together with 1 tsp sugar and 1 tsp lime juice
- You can cook the salmon in any number of ways. To steam it, place the salmon in a steamer tray over boiling water for about 25 minutes. To bake it, put the fish and the marinade in an over-proof baking dish and bake for 25 minutes at 350°F. To grill it, well, just grill it.
- Serve with some fresh lime wedges and the relish on the side.
- Complete the meal with rice and a few contrasting dishes.
VARIATIONS: As mentioned above, you can steam, grill, or bake the fish. All of the ingredients are negotiable; but that being said, in my opinion the saltiness of the marinade and the sweet spiciness of the relish are what make it successful. So you can vary the heat of the relish by adding or subtracting chiles to taste, or vary the amount of the sugar, but make sure to include both of them to some degree.