Sriracha is a wildly popular Thai chile hot sauce made of peppers, vinegar, garlic, sugar, and salt. It is the condiment of choice in Southeast Asian restaurant. But use it to your taste.
แซลมอนไทย (Thai)
/Sælmxn thịy/



Serves 4-6
Preheat the oven to 375F (190C)

1/2 cup (120 ml) sweet chili sauce
3 Tbs. (45 ml) soy sauce or (gluten-free liquid aminos)
3 minced organic cloves of garlic
1 Tbs. (15 ml) each: Sriracha (is gluten and dairy-free) sauce (t0 taste) and fish sauce
1 Tbs. (15 g) grated ginger or 1 tsp. (5 g) powder ginger
juice of 2 organic limes
3 Tbs. (45 g) each chopped: Thai basil (if possible) and cilantro or parsley
2 Tbs. (30 ml) olive oil
2 pounds (910 g) wild, organic salmon, whole or filets
1/4 cup (30 g) organic peanuts, chopped
2 scallions, thinly sliced
1 organic lime, cut into wedges


หนึ่ง /nụ̀ng/ 1. Line a baking sheet with foil.

สอง /s̄xng/ 2. In a small bowl whisk together chili sauce, soy/liquid aminos, garlic, fish sauce, ginger, lime juice, and Sriracha with the herbs and oil.

สาม /s̄ām/ 3. Place the salmon on the backing sheet, skin side down if it has skin).

สี่ /s̄ī̀/ 4. Spoon half of the mixture over the salmon.

ห้า /h̄̂ā/ 5. Fold the sides of the foil over the salmon and seal completely.

หก/h̄k/ 6. Let the fish marinate for 30-45 minutes in the refrigerator.

เจ็ด /cĕd/ 7. Place the salmon in the oven and bake until cooked through, about 15-20 minutes.

แปด /pæd/ 8. Serve with extra sauce and garnish with peanuts, scallions, and lime wedges.


อร่อย
/Xr̀xy/
(delicious)

Bon Appétit

-modified "The Herb Quarterly"


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