Caramelised Thai Salmon


Caramelised Thai Salmon

Serves 4


4 Salmon fillet portions 6oz/170g
Salt and pepper
1 tbsp olive oil

For the caramel:
100g Sugar
50ml Light soy sauce
1 thumb of ginger
1 clove of garlic
1 Red chilli
1 Lemongrass
1 handful of coriander


Drizzle the salmon with olive oil and season with salt and pepper.
Place the fish into a preheated oven 160°c for 12-15 minutes.
Meanwhile, heat a non-stick frying pan and add the sugar.
As the sugar starts to heat and turn to caramel, add the soy sauce and continue to heat until the sugar dissolves.
Finely chop the ginger, garlic, chilli and lemongrass.
Add to the caramel and reduce down the heat to low.
Chop the coriander stalk only and add to the sauce.
When the salmon is cooked, carefully transfer to the pan with the sauce and heat through.
Finish with the fresh coriander leaf and serve with fresh greens or stir fry.

Products used:

MasterClass Carbon Steel 24cm Wok

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

MasterClass Deluxe Stainless Steel 30cm Food Tongs

MasterClass Smart Stack Non-Stick 40.5cm x 31cm Baking Tray