I have to pay homage to restaurant hà, the thai-viet restaurant I worked at in montreal, for this recipe. this salmon is unbelievably flavourful, and you’ll be amazed at how incredibly simple it is to make. the main ingredient is store-bought tom yum paste, which you can usually find in the sauce or canned goods section of an asian market, or in the international aisle of a larger grocery chain. the salmon is even a bit forgiving when overcooked (although it won’t be!) as the decadent and luscious coconut sauce beautifully coats the fish. it’s a stellar contrast between vibrant and delicate flavours all in one bite!

Serves 4

Ingredients

4 salmon fillets (150g each), deskinned
2 tbsps. tom yum paste
2 tbsps. canola oil
1 tiny can (5.6 oz/165mL) coconut milk (we recommend aroy-d since they don’t use additives)
2 makrut lime leaves, crumpled in hands to activate aromas
1/2 tsp. brown sugar
1/2 tsp. cornstarch
1 tsp. water
handful of cilantro, chopped
2 green onions, sliced thinly

Instructions

Preheat oven to 300 F.

Pat salmon fillets dry with paper towel.

In a small bowl, mix together tom yum paste and canola oil. Reserve 1 tsp. for coconut sauce and set aside.

In a small lined baking dish, brush the paste mixture onto the salmon fillets. Coat evenly and well.

Transfer the salmon into the oven and cook for 12-15 minutes.

Meanwhile, in a small pot, bring your coconut milk to a gentle simmer. Add the 1 tsp. of reserved paste mix. Add lime leaves and brown sugar.

Combine cornstarch and water into a slurry and add to the coconut sauce. Once the sauce coats a spoon, it is ready.

Take the salmon out of the oven and plate. Drizzle coconut sauce over the fish and dig in!