This was a fun experiment for us, and it turned out amazing! So much so in fact that I took the leftovers into work to share. The best parts? This dish can be served two ways – as dinner or as an appetizer. And it’s pretty easy to prepare. Enjoy!
Salmon in Coconut Ginger Sauce – dinner
Prep time: 10 minutes
Cook time: 20 minutes
2-4 salmon fillets
8 tsp soy sauce
1 tbsp oil
2 tsp fresh shallots, chopped
2 tsp fresh ginger, grated
1 cup coconut milk
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp lime juice
1 tsp lime zest
2 tbsp fresh basil, chopped
Marinate salmon in soy sauce for 1 hour in fridge. Transfer to oven-safe dish, pour soy sauce marinade over fish, and bake for 15-20 minutes at 375F, or until salmon is cooked.
Meanwhile, prepare sauce. Fry shallots and ginger in oil over medium heat until soft and translucent. Add coconut milk, and bring almost to a boil (over medium heat). Add soy sauce, sugar, lime juice, zest, and basil. Makes approx. 1.5 cups of sauce.
Serve salmon with rice, pour sauce over both and serve. Add fresh basil leaf as garnish if desired.
Salmon Wraps with Coconut Ginger Sauce – appetizer
Prep time: 20 minutes
Cook time: 10 minutes
5 salmon fillets
5 tsp soy sauce
package of rice paper wraps*
fresh basil leaves
fresh ginger, grated
Coconut Ginger sauce (recipe above)
Slice salmon fillets into squares, approx. 2″x2″ (1″ thick). Marinate in soy sauce for 1 hour in fridge.
Fill a wide shallow pan with water, and heat over medium heat. Keep water just hot enough to have some steam but not boiling.
Now comes the fun part. Tear apart your basil leaves, and set them aside in a dish. Grate your ginger, and set it in another dish to the side. Now, take a rice paper wrap, and put it into the warm water. Make sure it gets fully submerged and doesn’t curl up along the edges. Soak for 1-2 minutes until soft. LIft from water with tongs, and let excess water drip from wrapper. Unfold and lay flat on a cutting board. Cut wrapper in half (if the wrappers are large – if they are small, no need). Place a piece of basil in the center. Add some fresh ginger. Top with a piece of salmon. Fold the wrapper over the salmon, and set aside to cook. Repeat until you’ve used all the salmon.
To cook, heat 2 tbsp oil in a large pot. Carefully place salmon wraps into oil and cook over medium heat for 2-3 minutes. Carefully flip wrappers and cook on the other side for additional 2 minutes. If you’re talented enough, use your tongs to briefly fry the sides of the wrapper for 30 seconds each side. Lift from oil, let excess oil drain off, and transfer to serving plate. Repeat until all wrappers are cooked. (You can try using a deep fryer to cook these as well – I have not yet tried.)
Stick with toothpicks, and serve with Coconut Ginger sauce.
*rice paper wrappers can be found in the Asian or Ethnic aisle of most grocery stores, or in any local Asian or Ethnic grocery store. For anyone in Calgary, I recommend T&T Market on Harvest Hills Blvd.
This recipe came from New Thai Cusine by Nathan Hyam, with some modifications.