Description
This Caramelised Lemongrass Salmon with Coconut Rice Bliss is a tantalizing fusion dish combining aromatic Southeast Asian flavors with tender salmon fillets. The lemongrass and Thai lime leaves paste is caramelised with palm sugar, fish sauce, and lime juice, lending a beautifully fragrant glaze over the salmon, which is then grilled to perfection. Served alongside creamy coconut-infused jasmine rice and garnished with fresh herbs, this dish offers a vibrant and delightful meal perfect for a flavorful dinner.
Ingredients
Scale
For the Lemongrass Paste and Salmon
- 3 stalks Lemongrass, chopped well
- 4 leaves Thai lime leaves
- 2 pieces Green chillies (adjust according to spice preference)
- 2 tablespoons Palm sugar or light brown sugar
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 4 fillets Salmon fillets (skinless and pin boned)
For the Coconut Rice
- 1 cup Jasmine rice
- 1 can Coconut milk (about 400 ml)
- 1 cup Water
- 2 leaves Thai lime leaves
For Garnish
- 1 bunch Coriander (fresh)
- 1 bunch Mint (fresh)
- 1 bunch Thai basil leaves (fresh)
- 2 pieces Lime wedges (for serving)
Instructions
- Preparation: Begin by chopping the lemongrass stalks finely and gathering the lime leaves and green chillies.
- Make the Lemongrass Paste: Place the chopped lemongrass, Thai lime leaves, and green chillies into a small food processor. Blend until you get a fine, aromatic paste that captures all the flavors.
- Cook the Paste: Heat a large non-stick frying pan over medium heat. Add the lemongrass paste and cook for about 1 minute until fragrant, stirring to avoid burning.
- Caramelize the Paste: Add the palm sugar, fish sauce, and lime juice to the pan. Stir and cook for 4 to 5 minutes until the mixture thickens slightly and becomes glossy.
- Prepare the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and Thai lime leaves. Bring the mixture to a boil over high heat.
- Simmer the Rice: Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer gently for 10 minutes. Remove from heat and let it stand covered for an additional 5 minutes to finish cooking and absorb flavors.
- Preheat Grill: Set your oven grill (broiler) to high to preheat while you prepare the salmon.
- Prepare Salmon for Grilling: Place the salmon fillets skinless side down on an oven tray. Spread the prepared lemongrass paste evenly over each salmon fillet.
- Grill the Salmon: Grill the salmon under the preheated broiler for 4 to 6 minutes until the top is golden brown, caramelised, and the salmon is cooked to your preferred doneness.
- Serve: Spoon the creamy coconut rice into serving bowls. Place the caramelised lemongrass salmon fillets on top. Garnish generously with fresh coriander, mint, and Thai basil leaves. Serve with lime wedges on the side for an added zesty kick.
Notes
- Adjust green chillies to control the spiciness level according to personal preference.
- Palm sugar can be substituted with light brown sugar if unavailable.
- Ensure the salmon fillets are skinless and pin-boned for ease of eating.
- Let the coconut rice rest covered after simmering to achieve fluffy texture.
- The grilling time may vary depending on salmon thickness; watch carefully to avoid overcooking.
- Fresh herbs significantly enhance the flavor and presentation of this dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
