Roasted Salmon with Chili-Lime Sauce
An Asian-Flavored Oven Roasted Fish
- Servings: 2.
In this recipe salmon fillet or another full-flavored fish is first coated with a rub of Asian flavors and let to marinate for at least a half-hour before cooking. It's then oven roasted and served with a vibrant sauce and fragrant jasmine rice.
- 3/4 pound center cut salmon fillet
- 3 tablespoons finely minced garlic
- 3 tablespoons minced cilantro or flat-leafed parsley
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon light brown sugar
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, such as canola
- In a blender or food processor, combine the garlic, cilantro or parsley, fish sauce, soy sauce, sugar, salt, pepper and oil. Pulse to combine, pausing to scrape down the sides of the container with a spatula.
- If the fish is in a large, thick piece, cut it into large 1 1/2-inch chunks.
- Place the fish in a baking dish.
- Pour the mixed paste over the fish and turn to coat.
- Cover the baking dish with a piece of aluminum foil and place in the refrigerator for at least 30 minutes and up to one day.
- When ready to cook the fish, preheat the oven to 350º F.
- When the oven has reached its temperature, take the baking dish from the refrigerator and place directly into the hot oven, leaving the foil on as a cover.
- Bake for 15 minutes until the fish is cooked through.
- Serve immediately with jasmine rice and with Chili Lime Sauce (see recipe below) passed on the side.
Tip: This recipe can be made with any firm fleshed or white fish but because the sauce is so full-flavored, it works best with an equally full-flavored fish such as halibut or tilapia. If the fish is thinner or in smaller fillets, reduce the cooking time so that you don't over-bake and dry out the fish.
Tip: Fish sauce is a pungent anchovy-based sauce available in most grocery stores as well as in Asian markets.
1/2 cup fish sauce
3 tablespoons freshly squeezed lime juice
2 tablespoons light brown sugar
1 teaspoon finely minced garlic
1 teaspoon finely chopped hot green chillies (jalapeño or thai chilis are good for this; use hotter if you prefer)
1 teaspoon finely minced cilantro or parsley
Combine all the ingredients in a small bowl and stir until the sugar is fully dissolved and all the ingredients have mixed.
The sauce can be made in advance of cooking the fish, allowing the flavors to combine. Store refrigerated until ready to serve, bringing it to room temperature shortly before serving.