Steamed or Baked Salmon and Asparagus with Piquant Dressing

Name: Steamed or Baked Salmon and Asparagus with Piquant Dressing
Yield: for 4
Cuisine: Asia
Ingredients: 2 tbsp chopped coriander leaves, plus more for garnish; 2 garlic cloves, crushed; 2–4 bird’s-eye chillies, deseeded and finely chopped; 2 shallots, thinly sliced; 2 tbsp fish sauce (nam pla); 2 tbsp fresh lime juice; 2 tbsp fine brown sugar; 1 banana leaf (optional); 16 new-season’s asparagus stalks; 4 soft-poached eggs (optional); 4 salmon fillets, each weighing about 115–150 g/ 4–5 oz

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This can be steamed or baked in a casserole dish, or wrapped in baking parchment or banana leaves. As a variation, you can use halibut or tuna steaks. The dressing originated in Thailand, where it is used with vegetables and fruit or noodle salads.

Ingredients

16 new-season’s asparagus stalks
4 salmon fillets, each weighing about 115–150 g/ 4–5

Asia
Fish course
Starter
Pescatarian
Gluten-free
Southeast Asia

Method

If using the oven, preheat it to 180°C/350°F/ Gas 4. Make the dressing by mixing all the ingredients in a glass bowl. Blanch the asparagus in boiling water for 1 minute only, then refresh in cold water. Drain well.

Arrange the salmon fillets side by side in a casserole dish or on a large piece of baking parchment or banana leaf. Sprinkle the sugar on the fish, then pour half the dressin