Here's an interesting summer dish for salmon. The warmth and heat from the ginger and chilli and the sour flavour of the lime complement the salmon perfectly - healthy, simple and delicious!
Ingredients
4 x 200 g salmon fillet, skinned
2 tablespoon lime juice
for the salad
2-3 tablespoons peanut oil
6 medium sized red chillies,de-seeded and finely shredded
6 medium sized green chillies, de-seeded and finely shredded
3 tablespoons of fresh ginger, shredded
good hand-full of basil (thai if possible)
equal quantities of fresh mint and fresh coriander
2 kaffir lime leaves, very finely shredded
Firstly, we make the salad. In a large frying pan heat the peanut oil over a relatively high flame and add the shredded green chillies, red chillies and ginger. Cook for 5 - 7 minutes, stirring from time to time until the ingredients are crisp (but not burnt!) Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.
Take the salmon fillet, reduce the heat under the pan a little and cook in the ginger and chilli flavoured oil for at least 2 minutes either side, or until your liking.
To serve, toss the the crisp chillies and ginger with the basil, mint, coriander and shredded lime leaves. Place the salmon on individual serving plates, top with the chilli salad and drizzle over a little lime juice.
Serve immediately this delicious, vibrant and fresh summer dish!
Enjoy!
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