Baked Salmon Steaks with Crunchy Thai Salad
- 23 Jun 2022
- Home , Fish , Thermapen Chef , Date Night
These baked salmon steaks are fresh, meaty and pair beautifully with the Thai flavours from the dressing and salad. Packed with vitamins and omega-3, this quick and healthy recipe makes the perfect midweek meal over summer.
Temperatures
The internal temperature for perfect fish is 60 °C.
Ingredients
For the salmon
- 4-6 salmon steaks
- Olive oil, enough to brush each fillet
- 2 lemons, thinly sliced
- Seasoning
For the dressing
- 3 cloves garlic, peeled
- 10g fresh ginger, grated
- Zest and juice of 1 lime
- 50ml light soy sauce
- 50g honey
- 250ml peanut oil
- 50ml sesame oil
For the salad
- 500g frozen edamame beans
- 400g baby kale (any kale will work with this recipe)
- 3 large carrots, peeled
- 1 red pepper
- 1 yellow pepper
- 50g fresh coriander
- 2 spring onions
- Toasted sesame and pumpkin seeds
Prep time: 30 minutes.
Serves: 4-6
How long should you cook baked salmon steaks?
If you want to ensure your salmon is safe to eat but also perfectly soft and flaky, there is no way to do this by using time as your cooking guide. Everyone’s oven is different, and it will also depend on how thick the steaks are.
If you want to ensure your salmon is safe to eat but also perfectly soft and flaky, there is no way to do this by using time as your cooking guide. Everyone’s oven is different, and it will also depend on how thick the steaks are.
The internal temperature for perfect fish is 60 °C. It will take approximately 12-15 minutes to reach this temperature, so test the salmon with your Thermapen thermometer after it’s been cooking for around 15 minutes to see how it’s getting on. If it’s not quite there, put it back in the oven for a little longer before checking again.
directions
To make the dressing
- In a bowl, combine all the dressing ingredients together.
- Keep enough to spoon over each salmon steak. Add the remaining dressing to the salad.
To make the salad
- Cook the edamame beans according to packet instructions. Rinse and allow to cool.
- Thinly slice the baby kale, carrot, peppers and spring onions.
- Gently wash and pick the coriander, keeping the leaves whole.
- Gently toss all the ingredients together and add the dressing.
- Sprinkle with the toasted seeds.
To make the salmon
- Preheat the oven to 230 °C/ 210 °C fan.
- Season the salmon steaks with salt and pepper and brush with oil.
- Line a baking tray with the slices of lemon, aiming for 2 slices of lemon per steak. Place each piece of salmon skin-side down onto the lemon slices.
- Bake until salmon reaches an internal temperature of 60 °C. This should take around 12-15 minutes.
- Serve the steaks with a generous serving of salad.
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