I love the bold flavours of Thai cooking. The combination of sweet, sour and spicy flavours combined with crunchy textures creates a party in your mouth! I created this recipe for a salmon signature dish cooking challenge at culinary school and was honoured to be a finalist with this recipe. This recipe has been ‘Aussiefied’ with the use of lemon myrtle spice and toasted macadamia nuts. I hope this recipe helps you create a party in your mouth at home.
Yours in good taste,
- 2 x 160 gms salmon fillets, boned, skin on (see notes below)
- 1/4 cup Macadamia nuts, roasted
- 10 x coriander leaves
- 1/4 red onion, thinly sliced
- 2 tsp light brown sugar
- 2 tsp sea salt flakes
- 1 tsp freshly ground white pepper
- 8 tsp toasted ground rice (Khaow Khua – see notes below)
Chilli Ginger Lemon Myrtle Glaze:
- 1/2 cup white balsamic vinegar
- 1/2 cup light brown sugar
- 2 tbsp ginger, finely grated
- 2 tbsp fish sauce
- 2 x birdseye chillies, seeded and finely sliced
- 2 tsp lemon myrtle spice (see notes below)
- Rub the top and bottom sides of the salmon fillets with the light brown sugar, salt flakes and pepper.
- Place all glaze ingredients in a small saucepan and bring to the boil. Continue to cook for 3-4 minutes until sauce is slightly thickened and glossy. Remove from heat.
- Preheat non-stick pan on a low-medium heat, then add a good splash of oil.
- Place salmon skin side down and cook for 4-5 minutes or until skin is just blackened and crispy.
- Gently flip the salmon and cook the other side for 2 minutes or to your preferred doneness. Remove from the pan and let the salmon rest for 2 minutes on paper towel.
- Serve the salmon skin side up, drizzle a little glaze over the top. Additional glaze may be served on the side. Top with roasted macadamias, coriander leaves, sliced onion and toasted ground rice.
- Serve with jasmine or basmati rice infused with coconut water and lemon myrtle spice.
Notes: You can cook this recipe with skin on or off your salmon fillets. It’s up to you if you’d like to try a little extra crunch. You can always discard the skin if you don’t like it. If you’d prefer to cook the salmon with the skin off reduce the cooking time by 1 minute. If you are preparing this recipe in Australia, I recommend buying sustainably farmed Tasmanian salmon from Tassal.
I buy my lemon myrtle spice from Perry’s Lemon Myrtle. If you are in a hurry to make this recipe and can’t wait to get to the spice shop, you can substitute with 5 bruised kaffir lime leaves to infuse the sauce.
Preparing toasted ground rice is very easy. Here’s a link to a quick video tutorial: