Spicy Roasted Tom Yum Salmon with Pineapple Lime Salsa & Coconut Curry Sauce
Colourful and nutritious, this one's bursting with flavour. We're obsessed! This spicy roasted tom yum salmon with pineapple lime salsa & coconut curry sauce is a delicious crowd-pleaser. This recipe is brought to you in collaboration with Melie's Kitchen.
Ingredients
Tom Yum Paste (for the salmon & sauce):
4 cloves garlic, peeled
1 thumb ginger, peeled & roughly chopped
3 medium kaffir lime leaves, stem removed
2 stalks lemongrass, roughly chopped (30g)
1 lime, zested & juiced
1 Tbsp dried chilli flakes
1 Tbsp caster sugar
1 Tbsp fish sauce
Pineapple Salsa:
½ Dole Tropical Gold Pineapple
1 large bunch (20g) each coriander & mint, roughly chopped
⅓ cup salted roasted peanuts, crushed
1 tsp fish sauce
Juice of ½ lime
Salmon & Curry Sauce:
4 skin-on salmon fillets (about 600g)
1 lime, thinly sliced into rounds
2 Tbsp runny honey
1 tsp ground turmeric
200ml full-fat coconut milk (I use Kara)
2 tsp caster sugar
2 tsp fish sauce
To serve: cooked rice, coriander & mint
Method
Preheat your oven to 230°C bake.
Make Tom yum paste:
Add all Tom yum paste ingredients along with ½ tsp salt and 2 Tbsp olive oil to a mini food processor (or use a stick blender). Blitz for 1-2 minutes, until it forms a paste. Set aside.
Prep pineapple:
Cut the skin off the pineapple and discard. Cut pineapple in half lengthwise, then in half again, then slice thinly. Toss pineapple together with coriander, mint, peanuts, lime juice and fish sauce. Season to taste and set aside to serve.
Make curry sauce:
Heat a drizzle of olive oil in a medium pot on medium-high heat. Add about 3 heaped Tbsp of the Tom yum paste and turmeric and cook for 1 minute, stirring, until fragrant. Add coconut milk and sugar, stir and bring to a simmer. Simmer for about 2 minutes, or until thickened. Remove from heat and stir through fish sauce. Season to taste and set aside.
Prep salmon:
Pat salmon dry. Place salmon, skin-side down, on an oven tray. Spread about 1 heaped Tbsp of the Tom yum paste over each piece of salmon and season lightly with salt. Drizzle over honey. Thinly slice lime into rounds and scatter over the salmon. Roast salmon on the upper oven rack for about 15 minutes, or until golden and cooked to your liking.
Serve salmon garnished with coriander and mint. Serve with coconut curry sauce, pineapple salsa and rice.