Fresh Salmon
Salmon Baguette With Nam Jim Sauce
by Esther Rupenovic and Ali Elphinstone
‘My Kitchen Rules’
Ingredients
2 x 200 gram salmon fillets
1 long red chilli
½ long green chilli
2 garlic cloves
½ tablespoon ginger, finely chopped
½ bunch coriander, leaves, stem and root, washed well
3 tablespoons lime juice
2 tablespoons palm sugar
1 ½ tablespoons fish sauce
1 carrot, thinly sliced with a peeler
1 Lebanese cucumber, thinly sliced with a peeler
½ bunch mint
1 tablespoon olive oil
Pink salt flakes
4 small baguettes
1 coral lettuce
Method
Remove skin and bones from the salmon and slice each fillet into four equal pieces lengthways.
Make the nam jim by processing the red and green chilli, garlic, ginger, coriander stems and roots, 2 tablespoons lime juice, palm sugar and 1 tablespoon fish sauce together in a small food processor. Set aside.
Combine the carrot, cucumber, mint and coriander leaves, remaining lime juice and fish sauce.
Drizzle the salmon slices with olive oil and season with salt. Heat a frying pan over high heat. When hot cook the salmon for 2 minutes each side, ensuring the flesh at the centre is still pink. Remove from pan and set aside.
To assemble: Slice each baguette lengthways. Fill with lettuce, carrot and herb mixture then the salmon. Top with the nam jim sauce and serve.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"
Esther and Ali's recipe also appears in the book The cookbook - My Kitchen Rules
Publisher: Gillian Fitzgerald (Pacific Magazines) 2010 Editor: Elix Clark.
