Steamed or Baked Salmon and Asparagus with Piquant Dressing

Preparation info
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    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

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.


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


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