Saturday, September 8, 2018

Paper Bag Salmon with Asian Salsa - Weekend Recipe

This salsa is made to go with fish.  The tangy flavors are perfect for a rich fish like salmon.

Paper Bag Salmon with Asian Salsa
1 lemon
4 salmon fillets, about  1/3 pound each, skin and bones removed
1 Tbls vermouth, or brandy
salt and pepper, to season

Salsa of Asian herbs
¼ cup olive oil
4 cloves garlic, roughly chopped
1 Tbls soy sauce
1 tsp fish sauce
½ tsp sugar
1 small red onion, finely chopped
1 roma tomato, seeds removed and cut into fine dice
1 small Lebanese or English cucumber, peeled, seeds removed and chopped into fine dice
1/4 cup cilantro, finely chopped
1/2 cup spearmint or apple mint, finely chopped
1/2 cup Thai basil, finely chopped
1/4 cup crispy fried shallots (optional)

For the fish
Pre-heat your oven to 400F.

Thinly slice half of the lemon, reserving the other half for the salsa. Place the lemon slices on a sheet of parchment paper on a baking sheet and arrange the salmon fillets on top so they are tightly packed and touching.

Sprinkle salmon with the vermouth and season with salt and pepper. Pull the parchment up over the fish and fold to enclose the salmon and bake in preheated oven for 15 minutes until cooked through.

While salmon is cooking prepare the Salsa.
For the salsa, heat the olive oil in a small saucepan over medium heat and fry the garlic until lightly browned and fragrant. Add the soy sauce, fish sauce, sugar and the juice of the reserved half lemon and set aside to cool. Chop onion, tomato, cucumber and herbs and place in a medium sized bowl.  Once the garlic mixture is cool, combine it into onion, tomato, cucumber and chopped herbs in the bowl. Make sure the herbs are well mixed in.

To serve, open the salmon parcel and cover the salmon with the salsa and sprinkle with crispy shallots.

To find any recipe featured this month - use the search box and type: SCJSep
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   May - Ham and Shrimp Dishes (ShrHamMay)
   June - Bread recipes (BreadJun)
   July - Grilling (GrillJul)
   August- Garden Delights (GardAug)
   September - Salsa, Corn and Jelly (SCJSep)
   October - Squash Dishes 
   November - Pumpkin Recipes 
   December - Herbal Cocktails 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...