4 (6-8 oz. each) salmon fillets,
1/2 cup Thai salad dressing (ginger, sesame oil, corn syrup, chilli flakes, crushed garlic, soy sauce, chopped cilantro and lemon juice),
1/4 cup chicken (or other) stock,
2 Tbsp. shredded carrot,
1 Tbsp. finely chopped red pepper,
1 Tbsp. sesame seeds,
1 teaspoon chopped cilantro,
1 slice of lemon,
sea salt and pepper to taste.
Recipe: Pour the chicken stock in a small oven dish, add the lemon slice and put the salmon fillets in the dish. Top the salmon fillets with the shredded carrot, red pepper, cilantro and sesame seeds. Season lightly with salt and pepper, if needed. Pour the Thai dressing over the salmon and bake in a preheated oven at 400 F for about 10 minutes or until ready. From time to time, when the glaze starts bubbling, take some of the glaze with a spoon and baste the salmon with it. Serve the salmon fillets with roasted fingerling potatoes and vegetables and drizzle with the remaining glaze from the baking dish. Tip: If you make your own Asian glaze, combine the ingredients for the dressing according to your taste. If you are using store-purchased Thai dressing, add some sugar to it in order to make it into a glaze.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.