Spring has sprung at last up here on Walton’s Mountain. We have sunshine and daffodils but still have the odd squalling rain and even the odd hail storm. It is a betwixt and between sort of time that calls for comfort food of a lighter kind. This Thai Salmon Bake is perfect for this time of year.
This recipe is for one person so just double it up for two. I’ve used 1 salmon fillet chopped into large chunks, 2 handfuls of fresh spinach, 6 baby tomatoes, 2 tablespoons each of chopped fresh coriander and basil, 3 spring onions chopped, 1 teaspoon of grated fresh ginger, 1/2 teaspoon minced fresh chilli, 1 clove garlic minced, juice of half a lime, 1 teaspoon of sesame seeds, half an avocado sliced and 1 tablespoon of olive oil and salt and pepper.
Now making this just couldn’t be easier. You literally line your small baking tray/oven dish with the spinach leaves then toss on everything else, drizzle on the oil and add your salt and pepper. Cover the dish with foil and pop it into a preheated oven at 200C for 25 minutes and that my friends it that.
I’m sure purists would say this is not Thai at all, well to me it has the spices I associate with Thai cooking; basil and coriander, lime, ginger and ginger. Maybe I should call it Thai inspired salmon bake.
- 1 salmon fillet chopped
- 2 handfuls of fresh spinach leaves
- 6 baby tomatoes
- 2 tbsp each chopped fresh basil and coriander
- 1 tsp grated fresh ginger
- 1 clove garlic minced
- ½ tsp chopped fresh chilli
- 3 spring onions chopped
- juice of ½ lime
- 1 tsp sesame seeds
- ½ avocado sliced
- 1 tbsp olive oil
- salt and pepper to taste
- Preheat oven to 200C/400F/Gas 6
- Line a small baking tray/oven dish with the spinach leaves
- Add all other ingredients
- Drizzle with oil
- Add salt and pepper
- Cover with foil and bake for 25 minutes