- Written by Cynthia Presser
Brazilian and Thai cuisines cross path in so many ways! I am passionate about both styles (one of them for obvious reasons) and I have been trying to find ways to come up with a recipe that married those two worlds in a very harmonic way. I think I found it in this dish!
- 1 cup "Brazilian Pesto" (click here for recipe)
- 2 tablespoons fresh ginger, roughly chopped
- ½ medium red onion, roughly chopped
- 2 tablespoons brown sugar
- 1 tablespoon chili paste
- ½ cup fresh lemongrass, roughly chopped
- 1 can unsweeten coconut milk
- 6 salmon fillets (about 2 pounds)
In a food processor, add the "Brazilian Pesto", ginger, red onion, brown sugar, chili paste, lemongrass, coconut milk, and salt. Process until everything is incorporated, about 40 seconds.
Place salmon in a large baking dish and cover with the marinade (see picture below.) Seal with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 450 degrees F. Bake salmon uncovered for about 30 minutes or until it easily flakes with a fork. If using a convection oven, adjust temperature to 400 degrees F and bake for 20 to 25 minutes or until salmon flakes easily with a fork.
Serve it immediately with a side of mixed grain rice.
This sauce, or marinade, is full of flavors and it works really well on shrimp, tofu, or chicken. Adjust the baking time accordingly depending on the protein. If using tofu, sauté it in really hot canola oil first, then add the sauce and cook for about 7 minutes, or until the sauce is hot. Add vegetables like bell peppers and zucchini to the sauce if you wish.
The “Brazilian Pesto” instantly adds a Brazilian twist to recipes and it can be refrigerated up to one week. It tastes better if served hot or if used as part of a recipe that must be cooked and served warm because it contains red palm oil.
Brazilian and Thai cuisine cross path in so many ways! I am passionate about both styles (one of them for obvious reasons) and I have been trying to find ways to come up with a recipe that married those two worlds in a very harmonic way. I think I found it in this recipe. The “Brazilian Pesto” has the flavors of red palm oil, cilantro, scallions and cashews and it complimented very well the Thai ingredients like ginger, chili paste and lemongrass. The coconut milk is the element in common in both cuisines and it tights it all together for a very happy ending. Serve it with a spicy white, like Vouvray.
Amount Per Serving
Total Fat 56.5 g
Cholesterol 80.0 mg
Sodium 109.1 mg
Potassium 107.5 mg
Total Carbohydrate 6.6 g
Dietary Fiber 0.2 g
Sugars 2.1 g
Protein 32.9 g