Crispy Salmon With Smoked Tomato Jaew
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Crispy Salmon With Smoked Tomato Jaew
Recipe By Courtney Roulston
Ingredients
2 x 175 g salmon fillets, skin on
sea salt to taste
2 tbs Squeaky Gate extra virgin olive oil
2 tbs coconut cream to serve
¼ cup coriander, stems for the jaew and the sprigs to garnish
Smoked Tomato Jaew
3 large vine tomatoes
2 large cloves garlic
1 large French/Golden shallot, peeled, chopped
2 long red chillies
1 tbs fish sauce
1 tbs fresh lime juice
1 tbs palm sugar (can use honey or brown sugar as an alternative)
Method
To make the jaew, place the tomatoes onto a wire rack that is set over gas burner. Cook the tomatoes until the skins are blistering, blackened and splitting. Set aside to cool then peel off most of the black skin.
Blitz the coriander stems, garlic, shallot and chillies in a food processor until a it makes a chunky yet watery paste.
Heat 1 tablespoon of oil in a frying pan and cook the paste for 3-4 minutes.
Blitz the tomatoes in the food processor then add into to the pan. Season the tomato sauce with fish sauce, lime juice and sugar. Taste for balance and set aside.
Season the skin of the salmon with extra virgin olive oil and salt and cook in a non-stick frying pan for 3 minutes on the skin side, or until crisp. Turn the fish over a and cook for a further minute on the second side then remove from the heat and allow to cook in the residual heat for 2 minutes.
Place the tomato jaew into the base of a shallow serving dish. Place the fish on top skin side up, Drizzle over coconut cream and coriander sprigs before serving.
Best served with steamed rice.
