Lemongrass, Lime Leaf and Chilli Baked Salmon
BROUGHT TO YOU BY Big Glory Bay
From the pure waters of Stewart Island, Big Glory Bay salmon is characterised by its distinctive marbling, melt-in-the-mouth texture and exceptional flavour. Create effortless restaurant-quality meals at home with the boneless fresh king salmon portions, conveniently packed for a quick dinner or on-the-go. bigglorybay.co.nz
Serves: 2
INGREDIENTS
LEMONGRASS AND CHILLI PASTE
1 stalk lemongrass, white part only, finely chopped
1 double makrut lime leaf, spine removed, roughly chopped
½- 1 long red chilli, seeds removed or leave in for a spicy version, roughly chopped
2 cloves garlic, peeled and chopped
2 teaspoons chopped fresh ginger
1 tablespoon brown sugar
1 teaspoon fish sauce
1 teaspoon oyster sauce
½ teaspoon sesame oil
COCONUT RICE
1 cup basmati rice, rinsed and drained
1¼ cups water
½ cup coconut milk
1 double makrut lime leaf
1 teaspoon sea salt
TO COOK
280 gram packet Big Glory Bay Fresh King Salmon Portions
EQUIPMENT: Line a small shallow baking tin with a lightly greased piece of foil.
METHOD
Preheat the grill to its highest setting. Place the oven shelf two racks down from the grill.
PASTE: Using a stick blender, blitz the lemongrass, lime leaves, chilli, garlic and the ginger together until well chopped. Add all the remaining ingredients and blitz again to make a fine paste. Tip into a small frying pan, place over a low heat and cook for about 2 minutes, stirring constantly until fragrant and is reduced to a thick paste. Cool for a few minutes.
RICE: Put all the ingredients in a medium pot and bring to the boil. Give it a good stir then cover with a tight-fitting lid. Reduce the heat to low and cook for 18 minutes. Turn off the heat and leave to stand for 5 minutes before uncovering and fluffing up with a fork.
TO COOK: Put the salmon on the baking tin and spread the paste over the top. Place under the grill and cook for 3-4 minutes or until golden and the salmon is cooked to your liking.
TO SERVE: Divide the rice between bowls and top with the salmon. Garnish with fresh herbs and lime wedges to serve.
Big Glory Bay Salmon is available in select New World, PAK ’n' SAVE, and Four Square supermarkets in-store and online.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.