Author: recipetineats.

Ingredients

• 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
• Salt and pepper
• 2 tbsp oil , separated
• 2 garlic cloves , finely grated
• 2 tsp ginger , finely grated
• 1 lemongrass , peeled, finely grated (Note 2)
• 1 tbsp brown sugar
• 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
• 400 g/14oz coconut milk (Note 2)
• 1 tbsp fish sauce (or soy sauce)
• 2 tsp lime zest (1 lime)
• Lime juice , to taste

GARNISH/SERVING:

• Fresh coriander/cilantro leaves , finely chopped (recommended)
• Finely sliced large red chillies (optional)
• Vermicelli noodles , soaked per packet, or rice
• Steamed Asian greens

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

Instructions

1. Sprinkle both sides of salmon with salt and pepper.
2. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
3. Turn heat down to medium low and allow skillet to cool.
4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
5. Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

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Easy, healthy, garlic herb butter salmon and asparagus foil packs are a quick and tasty 30 minute meal for summer nights, camping, and cookouts. The flaky salmon and tender asparagus will melt in your mouth!

AUTHOR: TIFFANY | lecremedelacrumb.

Ingredients

• 4 boneless skineless salmon fillets
• salt and pepper to taste
• 1 pound asparagus, ends trimmed
• 1 lemon, thinly sliced, (plus additional wedges for garnish)
• 1/2 cup butter, at room temperature
• 3 teaspoons Italian seasoning
• 3 teaspoons minced garlic
• fresh thyme or parsley, for garnish

Instructions

1. Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and 1/4 of the asparagus in the center of one 12x12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.
2. In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.
3. Fold the foil tightly around the salmon and asparagus, being sure to seal the ends together tightly so the juices and butter doesn't run out while cooking. Grill over medium high heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes, until asparagus is tender and salmon is flaky.
4. Drizzle fresh lemon juice over the top and serve immediately.

For the best recipes please visit lecremedelacrumb.com.

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.