By Karen Vivers
Thai Glazed Salmon
Having done this for a few years now – creating recipes, sharing them, publishing them I mean. I’ve come to realise that certain recipes hit the spot with people and others go by seemingly unnoticed. So, I decided to try working with all those statistics provided by my website and here’s some things I found out:-
- Salmon recipes get up to 10 times more hits on my website than other recipes. They get the most comments and shares on social media too.
- Recipes containing chilli and spices get a lot of attention from British people and not so much from Americans or other Europeans.
- Quick recipes (taking less than half an hour to prepare and cook) are always a hit.
- Marinades and glazes are very popular in Netherlands, UK, Ireland, USA, Canada and Germany.
- The more ingredients, the less interest.
Apart from the hard numbers, I’ve heard lots food and cooking dilemmas over the years. When talking to about food, lots of folks get quite posh and technical but when it comes down to what they actually want to cook and eat, it can be very different. Most people will rhyme off all sorts of fancy stuff they’ve seen and heard on TV, but then will tell me that they just want to do something tasty with a piece of salmon, or they want to learn how to make a good tomato sauce for pasta or a nice comforting meal that they can have ready quickly after a long day. With all that information in mind, I had a look through my ever growing list of recipes and found this one which I think should tick all those boxes.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients for 4 Servings
700gr / 1.5 lb. of skinless salmon filet sliced into strips of about 2cm / just less than an inch thick
2 x tbsp of sunflower oil
4 x spring onions chopped finely (keep a little back to dress the dish)
1 x red chili chopped finely
50gr / 1.7 oz. of fresh ginger sliced julienne (matchsticks)
2 x garlic cloves chopped finely
4 x tbsp of sweet chili sauce
Juice of one lime
2 x tbsp honey
2 x tbsp Thai fish sauce
Some fresh coriander leaves, lime wedges and spring onion.
- Heat the oil on a high heat in a heavy-bottomed frying pan.
- Season the salmon with a little salt and when the oil is hot place the salmon filets in the pan. They should sizzle a bit but not too aggressively. Cook the salmon on each side for about 3 minutes. Be careful not to overload the pan, if you have too much salmon, then cook it off in batches.
- While the salmon is cooking you can prepare the glaze mix by measuring the chili sauce, honey, lime and fish sauce into a bowl and mix through with a fork.
- Remove the salmon from the pan and set aside on a clean plate.
- Put your pan straight back on the heat and add the spring onions, garlic, ginger and chili to the pan and fry off for a minute or so.
- Add the glaze mix, stir through and let it bubble and reduce for a couple of minutes until it is quite thick and syrupy.
- Serve the glaze poured over the salmon with the spring onions and coriander and a few lime wedges on the side for squeezing.
Tips and Variations
- You can make this glaze to cover chicken to. I like to use chopped chicken breast, but I don’t remove the chicken from the pan to make the glaze. I also prefer this version with soy sauce instead of fish sauce.
- Serve with rice noodles.
Karen Vivers, originally from Scotland, has lived here in Amsterdam since 1997, and has set up the Cooking Coach to help inspire people to get back into the kitchen. The basis of the cooking lessons are easy, tasty, healthy recipes. Each course starts with a free introduction session, to make sure that you only cook what you like to eat.
As well as cooking lessons, Karen offers Culinary Tasting Tours in Amsterdam, is a passionate food blogger, writer, author of “Love Food, Live Healthy” and works freelance as a Business Consultant, specialising in small and medium food businesses, helping them get started, grow and deal with commercial challenges.
Love Food, Live Healthy is ideal for those of us who really enjoy our food, but want to eat consciously without compromising on flavour. Packed with over 100 recipes, this book has lots of practical cooking and healthy eating tips. Designed for cooks of all skill levels, whether you love cooking or just love eating!
The Cooking Coach
Love Food, Live Healthy