Baked Green Salmon

A decadent alternative way of baking fresh salmon. Steeped in its own juices and the intense flavours of coriander, sesame oil and garlic. Highly recommend to be eaten with bowls of sticky white rice, which mop up all those wonderful infused flavours. A real favourite dish of mine.

If you wish to try this recipe with white fish, please view my recipe for Coriander Hamour

This wonderful sauce is also very good with with prawns Coriander Prawns

15 minutes

15 - 20 minutes

180˚C or BBQ

Ingredients

1 large piece of fresh salmon

- cleaned and skin removed
Green Sauce
1 large bunch fresh coriander

- stalks removed
16 cloves of garlic

- skin removed
Large piece of root ginger

- approx 8cm, grated
250ml fresh lime juice
500ml sesame oil
1 pinch of sea salt

- optional

Instructions

Prepare salmon:
01 Check all is clean and wash to remove excess scales if necessary. Dry with kitchen paper and remove the skin.
Prepare green sauce:
02 place all ingredients in a food processor and pulse to a smooth puree.
Prepare salmon for cooking:
03 Tear 2 large sheets of tin foil. Butter top layer and lay fish on top. Pour coriander sauce all over fish. Wrap fish up securely allowing no gaps.
To cook:
04 Bake in a pre-heated oven for 15-20 minutes - or longer depending on how well done you like your fish.
05 Once cooked, take immediately to the table still wrapped in the tin foil.
06 Serve with bowls of sticky white rice.

Notes

This recipe works well on the BBQ, still wrapped in its tinfoil parcel. Again cooking time approximately about the same, but again depends on how well cooked you like your salmon. Delicious eaten cold the next day also.