Salmon Marinated with Thai Spices

Name: Salmon Marinated with Thai Spices
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 30 ml/2 tbsp chopped fresh coriander (cilantro); fresh coriander (cilantro) sprigs and quartered kaffir limes, to garnish; 20 ml/4 tsp granulated sugar; 5 ml/1 tsp black peppercorns, coarsely crushed; tail piece of 1 salmon, weighing about 675 g/1½ lb, cleaned, scaled and filleted (see Cook’s Tip); 10 ml/2 tsp chopped fresh coriander (cilantro); juice of ½ lime; 150 ml/¼ pint/⅔ cup mayonnaise; 2 lemon grass stalks, coarse outer leaves removed, thinly sliced; 2.5 cm/1 in piece fresh root ginger, peeled and grated; grated rind of 1 lime; 1 fresh red chilli, seeded and finely chopped; 4 kaffir lime leaves, finely chopped or shredded; 20 ml/4 tsp coarse sea salt

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This recipe is an Asian interpretation of gravadlax, a Scandinavian speciality. Use very fresh salmon. The raw fish is marinated for several days in a brine flavoured with Thai spices, which effectively “cooks” it.

Ingredients

tail piece of 1 salmon, weighing about 675 g/1½ lb, cleaned, scaled and filleted (see

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Remove any remaining bones from the salmon – a pair of tweezers is the best tool for doing this, as they are likely to be both tiny and slippery.
Put the coarse sea salt, sugar, ginger, lemon grass, lime leaves, lime rind, chopped chilli, crushed black peppercorns and chopped coriander in a bowl and mix together.