This was yet another one of those spur of the moment experiments, prompted, as is usually the case hereabouts, by a surplus of one ingredient, leftover Thai style pesto, laziness, and the presence of another ingredient ready and waiting for action in the freezer, which together mean both a cash saving in the squeeze just before a salary appears in a bank account, and the triumphant realisation that the daily scrum at the supermarket can be avoided for one bliss filled afternoon.
Even if you need to whiz up a batch of the pesto from scratch, this is a sub half hour special, which despite being quick and easy has that opulent, luxurious, and almost decadent feel that just seems to come hand in hand with cooking salmon.
Thai Pesto Coated Steamed Salmon
- 4 × 140g salmon fillets
- Thai Pesto – see my recipe here
- 2 lemons, thinly sliced
- Fish sauce – see Notes
- Sesame seed oil
- Fresh lime juice
- Use the lemon slices to line the bottom of a steamer basket. This should prevent the salmon from sticking, as well as giving it a nice hint of lemon.
- Place your salmon fillets on the lemon slices in the steamer basket. Spoon a layer of the Thai pesto onto each salmon fillet, smoothing it down with a knife. Steam the salmon fillets until cooked through – about 10 minutes or so.
- Plate up – place a salmon fillet on your serving plate, and dress with a drizzle of fish sauce, sesame seed oil, and a squeeze of fresh lime juice.
To make the dish truly Paleo, get hold of fish sauce that contains fish, water, and salt. You’re probably best looking in an Asian store for genuine Thai fish sauce, although if you’re in Britain Tesco’s own fish sauce fits the bill. I currently use Thanh Ha Phu Quoc.
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