Thai-style salmon
Description
The dish is prepared without unnecessary complications. You can marinate the salmon fillet in a zip-lock bag and freeze it, then take it out 40–60 minutes before cooking and let it sit at room temperature. In frozen form, the semi-finished product can be taken outdoors, on a picnic, and grilled on a barbecue or grill—by that time, it will have thawed just right. Serve the finished dish immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Thaw the salmon fillet pieces if you bought them frozen.
- 2
Step 2
Peel the ginger, slice it and chop finely. Place the chopped ginger in a deep bowl together with the hot red pepper, ground black pepper, ground coriander, and salt. Squeeze in the lime juice and mix well.
- 3
Step 3
Place the salmon slices into the prepared marinade and turn them several times, pressing gently to help the marinade absorb into the fish flesh. Let marinate for 20–30 minutes.
- 4
Step 4
After the specified time, heat the skillet and pour vegetable oil onto it. Place the fish slices on the skillet, removing the pieces of ginger, as they will burn.
- 5
Step 5
Sear each side for 2-3 minutes—no longer, as red fish cooks very quickly. As soon as it browns, flip it or transfer to a plate.
- 6
Step 6
Place the Thai-style salmon on a plate and sprinkle with chopped green onions.