Thai Baked Salmon

• 1 salmon fillet
• 2 cm piece fresh ginger, peeled
• 2 kaffir lime leaves
• 1 stick lemongrass
• 1/2 garlic clove, chopped finely
• 1/2 large red chili, seeded, sliced
• fresh coriander, chopped
• 1 tablespoon grated palm sugar
• 1 tablespoon limes or 1 tablespoon lemon juice
• splash light soy sauce
• splash fish sauce

1. Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.
2. Preheat barbecue or preheat oven to 220u0b0C/200u0b0C fan-forced.
3. Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk - you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely.
4. Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.
5. Serve with steamed rice, Chinese broccoli and lime wedges, if desired.

salmon fillet, fresh ginger, lime, lemongrass, garlic, red chili, fresh coriander, palm sugar, lemon juice, soy sauce, fish sauce

Taken from www.food.com/recipe/thai-baked-salmon-471162 (may not work)