OMG OMG OMG OMG – it’s been 6 months since I last posted a recipe on this blog. What is WRONG with me?
I know – I’m NOT a blogger. How does one become a “blogger”? By posting on their blog every week. That’s not me. I guess I’ll never be a blogger. Oh well. Yawn.
Anyway, about two weeks ago I posted a picture of a salmon dish that I made with Lime Leaf Sambal on Instagram and Facebook. A lovely young lady from California promptly ordered six jars of Sambal and requested that I share the recipe. How could I not oblige? Thanks for prompting me to get back to my blog and post something. (BTW, calling someone else “a lovely young lady” is a sure sign of impending oldness. I’m embracing this.)
Servings: 4
Ingredients
Lime Leaf Sambal Salmon
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1lb salmon fillet – cut into four portions or kept whole
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1 tsp cooking oil
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Kosher salt to taste
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White pepper to taste
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2 heaping tsp Lime Leaf Sambal
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1/4 cup coconut milk
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1/4 cup fried shallots
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Cilantro to garnish
Directions
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Preheat the oven to 385°. Place salmon in a lightly-oiled shallow baking dish. Rub a little oil over the fish, then season generously with salt and white pepper.
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In a little bowl, combine the Sambal and coconut milk. Depending on your preference, feel free to use more or less Sambal – I add just enough coconut milk to make it easy to spread on the fish.
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Cover the fish in the Sambal mixture. Bake in oven for 12 minutes on highest rack.
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Remove from oven and top with shallots. Return fish to the oven and broil on High for two minutes, or until the shallots have crisped into perfect little crunchy bombs of flavor.
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Remove from oven again, and garnish with cilantro. Serve with white rice and some nice fresh asparagus or green beans.
Recipe Note
Enjoy! – Auria
PS I just realized that if I just posted recipes without feeling the need to share all my blahblahblah nonsense, I might post them more often. Just a thought – not sure I’ll actually act on it. Oh well. Time for bed. Come back and tell me how this recipe worked out for you, ok?
