Zesty Salmon Platter
- 1.2kg salmon fillet
- thumb-size piece fresh ginger, grated
- 2 red chillies, deseeded
- 1 stalk fresh lemon grass, (or 2 Tbsp chopped in brine)
- 3 kaffir lime leaves
- 1 Tbsp brown sugar
- 1 tsp salt
- 3 Tbsp lemon or lime juice
- ¼ cup rice bran oil
- 3 shallots, peeled and sliced (or 1 medium onion)
- 2 lemons or limes, cut into wedges to serve
- coriander, to garnish
- 1 telegraph cucumber, sliced, to serve
- 2 Tbsp white sesame seeds
- 250g cherry tomatoes, halved, to serve
1. Line an oven tray with baking paper and sprinkle with salt. Lie the salmon on this, skin-side down. Cut the flesh into 4-5cm thick pieces, but do not cut through to the skin.
2. Blend the ginger, chillies, lemongrass, lime leaves, sugar, salt and lemon or lime juice together to form a chunky paste. Rub the paste all over the salmon, getting into each cut. Cover and refrigerate until ready to cook.
3. To make fried shallots, heat the oil in a fry pan on medium-high and fry the shallots until golden and crispy. Watch them closely as they burn quickly. Drain on a paper towel and set aside.
4. Cook the salmon for 10-20 minutes under a hot grill, then turn oven to 180°C (fan forced) and cook for a further 10 minutes or until salmon is just cooked through. Remember it will continue to cook after it’s out of the oven.
5. To serve, transfer the salmon to a serving platter (the skin will help it stay together). Sprinkle with fried shallots and garnish with fresh coriander.
6. Add lemon wedges, cucumber, tomatoes and sprinkle with sesame seeds.