Thai Salmon* Recipe
lemongrass & coconut cream, roasted fingerling potatoes, marinated shiitake mushrooms, roasted red bell pepper, bang bang slaw
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Potatoes
Preheat the oven to 200°C (400°F). Toss the fingerling potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.
- 2
Marinate the Mushrooms
Slice the shiitake mushrooms and marinate them in a mixture of olive oil, salt, and a splash of coconut cream for about 20 minutes.
- 3
Prepare the Salmon
In a saucepan, bring the coconut cream to a simmer. Add chopped lemongrass and season with salt and pepper. Place the salmon fillets in the saucepan and poach gently for about 10-12 minutes until cooked through.
- 4
Roast the Red Bell Pepper
While the salmon is cooking, roast the red bell pepper over an open flame or in the oven until charred. Peel off the skin and slice into strips.
- 5
Assemble the Dish
On each plate, arrange the roasted fingerling potatoes, marinated shiitake mushrooms, and salmon fillet. Top with roasted red bell pepper strips and a generous drizzle of bang bang sauce. Garnish with fresh cilantro.
