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Asian Baked Salmon Wrapped in Pandan Leaf with Roasted Chilli Broccoli

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I’m feeling so exhausted today. Those of you who don’t know me personally probably don’t know that before I became a personal trainer, I used to be a professional belly dancer. Yes, you read that right! To cut a long story short, I had a dancing job last night in a casino for an Arabic event. I was supposed to dance at 11.45 (yes, pm!) but I ended up going onstage at 12.15 and finishing at 12.45! There was a time when I would have thought “great, an early finish” as I often used to finish at 3 or 4am! Nowadays I generally follow my bodies circadian rhythms not go completely against them. Therefore I am really suffering today, despite having had 8 hrs of sleep! I haven’t even had the energy to workout today. It has really driven home to me that I could never go back to that nocturnal, sleep deprived lifestyle! Once in a while is fine though.

This was a pretty simple and quick dish, and if you don’t have any pandan leaves to hand (let’s face it, unless you live in Southeast Asia, it’s pretty unlikely), you can just bake the salmon uncovered.

Asian Baked Salmon Wrapped in Pandan Leaf with Roasted Chilli Broccoli (serves 2)
Ingredients:

For the salmon:
1 shallot
1 1/2″ piece ginger, peeled
3 cloves garlic
1 red chilli, deseeded
1/2 tsp palm sugar
1/2 tsp tamarind paste
1 tsp water
1 tbsp coconut aminos
1/2 tbsp fish sauce
1 tsp toasted sesame oil
1 tbsp sunflower seeds
2 salmon fillets
2 pandan leaves

For the broccoli:
1 head broccoli cut into florets
1 red chilli, sliced
1/2 tbsp toasted sesame oil
Himalayan salt

Put all the ingredients for the salmon except the salmon fillets and pandan leaves in a food processor and blitz until it forms a smooth but slightly runny paste.
Pour the paste into a ziplock bag, add the salmon and leave to marinate for an hour or more.
Preheat the oven to 170C.
Wrap each salmon fillet in a pandan leaf and secure with a toothpick. Place in an ovenproof dish.
Put the broccoli florets into an ovenproof dish.
Sprinkle over the chilli, salt and sesame oil.
Place both dishes into the oven and bake for around 20 mins.
Remove the pandan leaves before devouring the salmon (they aren’t edible, just for flavour)

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