Thai Blackened Salmon with Satay Sauce


Satay sauce 

  • 1 Tbsp of coconut oil (always aromafree, Higher Nature is my favourite)
  • 1 Heaped Tbsp crunchy peanut butter 
  • 1 Tin coconut milk (i really like Biona i find others taste fake and are full of stabilisers and thickeners)
  • Zest and juice of 1 Lime
  • 2 Tbsp Tamari

1. Rinse and pat dry 1 side of salmon 
2. Lay salmon skin side down. Sprinkle half a packet of Waitrose cooks ingredients thai mix on the top. Followed by a good drizzle of @clearspring tamari and a squirt of honey! Place salmon in a large zip lock bag or wrap with cling film. Massage over the plastic to spread marinade evenly. Refrigerate flesh side down. Leave to marinate for 4-24 hrs. I often freeze the salmon like this to use at a later date.
3. Pre heat oven 160 degrees. Take salmon out of fridge 30 minutes before cooking so it starts to come to room temp.
4. Slice a lime as thinly as possible and lay the slices onto the flesh. Cover loosely with a sheet of baking paper or foil.
5. Cook for 15 minutes then remove the salmon from oven and switch the oven to grill. Let it heat up and then finish the salmon (uncovered) off under a high grill for 8 mins ( check after 5 minutes to make sure the salmon doesn’t burn) I like it quite charred but it should still be pretty perfect inside!
6. Satay sauce: in a saucepan on a medium heat add the coconut oil. Followed by the rest of the pkt of Thai mix. Stir for a minute before adding: The peanut butter, coconut milk and the zest and juice of 1 lime and 2 tbsp tamari. 
7. Keep the heat on medium and continuously stir the sauce until it begins to thicken. It should reach a thick creamy yet pourable consistency.
Serve with spiralised raw carrot and cucumber.
Pour the sauce over the salmon or use it cooled as a dressing for the noodles! You could also add rice noodles to the spiralised carrot and cucumber. Also nice to add a little chopped coriander to the noodle salad, sliced fresh chilli or crushed roasted peanuts.

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