The Best Sauce for Salmon? This One.

De Pailin's Kitchen · 30 min

Ingredientes

Preparación

1. Rub the salmon portions with the oil and lightly season with a pinch of salt.
2. Air-fry at 375°F (190°C) for about 6 minutes, until medium doneness; use less time for thin tail-end pieces. Baking or pan-searing also works. Rest the salmon while you make the sauce.
3. Halve the cilantro sprigs. Chop the stems and pound them in a mortar with the garlic, shallots and Thai chilies into a rough paste (or blitz in a small food processor). Keep the leaves for garnish.
4. Heat 2 Tbsp oil in a wok or medium skillet over medium heat. Add the paste and fry until fragrant and slightly browned.
5. Add the chicken stock or water, palm sugar, tamarind paste and fish sauce. Raise to medium-high and stir constantly until the sugar dissolves. Simmer until thick enough to coat, about 2 minutes.
6. Add the salmon and its juices to the sauce and spoon sauce over it. For medium doneness, remove from heat right away; for more well done, cook about 1 minute in the sauce.
7. Stir in the red chilies if using, then turn off the heat.
8. Plate the salmon, top generously with fried shallots if using, garnish with chopped cilantro leaves, and serve with jasmine rice.

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