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Oven-steamed salmon with coconut milk dressing
Oven-steamed salmon with coconut milk dressing
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Elegant and effortless steamed Tasmanian Atlantic Salmon.
Ingredients:
  • 250ml coconut milk
  • 3cm piece ginger, peeled
  • 1/2 lemongrass stem (inner core only), bruised
  • 2 garlic cloves, thinly sliced
  • 1 long red chilli, seeds removed, sliced, plus extra to garnish
  • 2 makrut lime leaves (see note), plus extra shredded leaves to garnish
  • Zest and juice of 1 lime
  • 24.40 gm fish sauce
  • 1kg piece skinless salmon fillet, pin-boned (ask your fishmonger for a whole fillet)
  • 4 spring onions, to garnish
  • Finely shredded Micro herbs (see note), to garnish
Instructions:
  • In a large pan, gently simmer coconut milk with ginger, lemongrass, garlic, chilli, lime leaves, and zest. Let it infuse for 30 minutes off the heat, then strain the fragrant sauce into a jug. Adjust the flavor with lime and fish sauce to your liking.
  • Preheat your oven to 90°C or the lowest setting while you place a roasting pan filled with boiling water on the bottom shelf. Place the salmon on a lightly oiled baking tray, season it, and bake on the top shelf for 15 minutes or until white specks begin to appear (this steaming method keeps it pink and moist). Cool the salmon to room temperature after removing it.
  • Place the salmon on a platter and drizzle with coconut dressing. Top with spring onion, lime leaves, chili, and herbs. Serve with the extra dressing on the side.

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