Thursday, June 14, 2012

Lemongrass Ginger Over Baked Salmon Fillets and Prawns





My mother in law came to visit a few weeks ago and commented my frequent use of our oven used to cook meals. Growing up, I recall that our oven was used to bake but not to cook. In fact, our oven was so under utilised that it fused, and my parents decided to remove it for good.

I love how I can stick my food into this hot space, and have meals ready while I do other things. The programming function of my oven is really well used in my home. I like coming home, knowing that our food is cooking in the oven, ready for our meal after a hot shower.

I know I could have cook this dish in a steamer, or on a pan. Now, we are nearly ready to move, hence I have been slowly packing things away-meaning, I do not have a steamer, wok or anything huge in my kitchen at the moment. A baking tray, some baking paper- that I can handle. I chose to wrap it in baking paper to create a steam effect. Stuck it into the oven, head to the gym and dinner is done. In order not to overcook the prawns, I added it when I came back.

The flavours of soy, lemongrass and ginger is really hard to beat. A healthy easy meal- served with some stir fry veges.

Lemongrass Ginger Over Baked Salmon Fillets and Prawns (Serves 4)
3 Salmon fillets
2 tablespoons of soy sauce
2 red chill chopped
1 knob of ginger grated
1 tsp of minced garlic
2 stalks of lemongrass chopped finely
1/2 lemon juiced
1 lemon zested
1 tablespoon of olive oil

Marinate salmon and prawns with all the above for 10-15 minutes. Reserve prawns.

Preheat oven to 180C. Line a baking tray with baking paper (with double the length of paper), place salmon and marinate onto the paper, fold over to create a parcel. Bake for 20-25 minutes. when it is done, stick the prawns in and cook for another 5 minutes or so. Remove from oven when done. The seafood will continue to cook so it's ok to be a little under. Serve with veges.



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8 comments:

noobcook said...

I adore the use of oven to cook too, due to the ease of cooking and cleaning up. Love your baked seafood packet!

Fern @ To Food With Love said...

I love using the oven too, although most of the time I forget to use it and cook on the stovetop instead. Love the flavour combo you used! I have to try this one day!

tigerfish said...

YES YES YES! I never bake so my oven is just for cooking. :) Next time I can load more proteins - prawns. You can add some veggies too next time and really make it a one-dish meal.

Joanne said...

I have really been craving salmon lately and lemongrass ginger sounds like the perfect way to flavor it!

Little Corner of Mine said...

Yum, I love the fragrant of lemongrass and ginger too. My oven is utilized both ways, cooking and baking, can't leave without my oven.

lena said...

before i started blogging, i only know the use of oven for baking cakes or cookies or maybe roast a chicken. Never realised that we could still do a lot more using the oven. Your dish today sounds very appetising to me and i reckon that the marinating that you used here is really tasty and flavouful!

Nami | Just One Cookbook said...

I've never used lemongrass for salmon yet. This is something I'd really love to make upcoming weeks. My family loves salmon (or any kind of fish!) and this sounds like our family's favorite flavor. Glad you shared this recipe with us!

WokandSpoon said...

I love my oven too. It's so easy. None of the 'having to stand over a hot stove' business! Lovely recipe too. I neede something more interesting than my baked garlic salmon!

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