Baked Thai Peanut Salmon Food

THAI BAKED SALMON

Steps:

• Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.
• Preheat barbecue or preheat oven to 220°C/200°C fan-forced.
• Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk - you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely.
• Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.
• Serve with steamed rice, Chinese broccoli and lime wedges, if desired.

BAKED SALMON WITH THAI MARINADE

Steps:

• Preheat oven to 400.
• In a small bowl, mix all ingredients except fish.
• Place fish in a shallow pan. Spoon marinade over fillets.
• Marinade for at least an hour.
• Bake 15 minutes or done to your liking (can turn fish over halfway through cooking).