It wouldn’t be Christmas down under without at least one seafood dish and this succulent salmon number is just what you need to complete your festive lunch menu. Served with a crisp pea and lime salad, this baked beauty is basted with fragrant lemongrass, soy, ginger and kecap manis to give it a lovely caramelised flavour that all your guests are bound to savour!
Baked Lemongrass and Soy Salmon with Pea and Lime Salad
Prep 20 minutes
Cook 20 minutes
Photo by Brett Stevens
1 lemongrass stalk (white part only), very finely chopped
1/3 cup kecap manis
1 tablespoon lime juice
1 tablespoon finely chopped fresh chives
2 garlic cloves, crushed
3cm piece fresh ginger, finely grated
1 small red chilli, seeded, very finely chopped
1.5kg whole side of salmon, pin-boned (skin on)
2 green onions, thinly sliced into 5cm lengths
Snow pea tendrils, to serve
Pea and Lime Salad
200g snow peas, trimmed
200g sugar snap peas, trimmed
2/3 cup podded fresh peas
2 tablespoons lime juice
1 tablespoon rice bran oil
2 teaspoons rice wine vinegar
1 1/2 teaspoons sesame oil
1 teaspoon caster sugar
1 Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
2 Combine lemongrass, kecap manis, lime juice, chives, garlic, ginger and chilli in a bowl. Place salmon, skin-side down, on prepared tray. Brush with lemongrass mixture. Season with pepper. Bake for 15 to 20 minutes, basting salmon with pan juices every 5 minutes, or until salmon is cooked to medium.
3 Meanwhile, make Pea and Lime Salad: Cook the peas together in a large saucepan of boiling water for 2 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain well. Transfer to a large bowl. Whisk lime juice, rice bran oil, vinegar, sesame oil and sugar together in a jug. Season with pepper. Drizzle dressing over salad. Toss to combine.
4 Carefully transfer salmon to a serving platter. Drizzle with pan juices. Top with green onion and snow pea tendrils. Serve with salad.