Recipe: Annabel Langbein’s flash-roasted chilli lime salmon


Feeding a crowd?  Annabel Langbein’s zesty salmon dish with Nam Prik sauce is ready in 20 minutes.

Walk Japan

Recipe and words: Annabel Langbein

Fish is my go-to meal for a quick weeknight dinner. Cook up some rice while it’s in the oven, throw together a salad or a few green veges and you’re done! If you’re making this for one or two people, use salmon fillet portions with a teaspoon or two of Nam Prik Sauce over each – they’ll take about seven minutes to cook. You can use this technique with any kind of dressing or glaze.

Ready in 20 mins
Serves 6-8

INGREDIENTS

1 boneless, skin-on side of salmon or 6-8 boneless, skin-on salmon fillet pieces
coriander or mint leaves, to serve
lime cheeks, to serve (optional)

Nam Prik Sauce
1-2 long red chillies, deseeded and very finely chopped
white part of 1 spring onion, very finely chopped
finely grated zest of 1 lime
2 tbsp lime juice
2 tsp fish sauce
2 tsp sugar

METHOD

To make the Nam Prik Sauce, shake all ingredients in a small jar. It will keep in the fridge for at least a week.

Preheat oven to 250°C fanbake and line an oven tray with baking paper for easy clean-up. Place salmon on tray and drizzle with the Nam Prik Sauce.

Cook salmon until it gives a little, rather than springing back, when pressed in the thickest part (8-10 minutes, depending on size).

Remove from oven, cover with baking paper and a clean teatowel and allow to stand for 10 minutes. To serve, transfer to a serving platter and garnish with coriander/ cilantro or mint and lime cheeks, if using.

This is just one of 650+ great recipes in Annabel’s new book ESSENTIAL Annabel Langbein (Annabel Langbein Media, $65), available now at all good bookstores. 

 

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