Chilli Jam baked Huon Salmon with Nahm Jim and a fresh Cucumber and Herb Salad


  • 1 side of Huon salmon
  • 1/2 cup coconut cream
  • 1/2 cup fried shallots
  • 2 kaffir lime leaves, finely sliced
  • Marinade:
  • 1 Tsp. ground white pepper
  • 5 coriander roots (well cleaned and scraped)
  • 4 large garlic cloves
  • 1 Tsp. salt
  • 2 Tsp. palm sugar or soft brown sugar
  • 3 Tbsp. fish sauce
  • 4 Tbsp. pantai chilli paste in soy bean oil
  • Nahm Jim:
  • 4 cloves of garlic
  • 4-6 birdseye chilies, finely sliced
  • 4 Tbsp. fish sauce
  • 2 Tsp. white sugar
  • 2 slices of fresh lime
  • 1 Tbsp. fresh lime juice
  • Salad:
  • 1/2 cucumber (cut lengthwise, seeds out, finely sliced)
  • 1 bunch coriander (reserve roots for marinade)
  • 1 bunch of mint
  • 1/2 red onion, finely sliced
  • 2 butter lettuces, leaves picked, washer and drained


  1. 1
    Blend all the marinade ingredients or pound in a mortar and pestle to a fine paste.
  2. 2
    Smear onto the top side of the salmon and refrigerate in a flat baking dish for 1-2 hours.
  3. 3
    Prep Nahm Jim by mixing all the ingredients and dividing between two sauce dishes, placing 1 slice of lime in each and set aside.
  4. 4
    Prep salad by mixing the picked herbs with the slice veg and keep in the fridge.
  5. 5
    The butter lettuce leaves will be used as wraps for the salmon and the herbs, so wash, drain and cover with a damp cloth and refrigerate.
  6. 6
    Remove the fish from the fridge 1 hour before cooking, pre heat your oven with the top grill element and fan to 200 degrees celsius.
  7. 7
    Line a flat tray with baking paper and place the salmon fillet on top, skin side down.
  8. 8
    Place the Pantai chilli paste in a small bowl and microwave for 30 seconds to warm and loosen the paste. Then smear liberally over the fish.
  9. 9
    Cook Salmon for 20-25 minutes. Check after 10 minutes to ensure the jam isn’t getting too hot and burning. The salmon needs to start to flake when pushed with a spoon and still be pink.
  10. 10

    To Serve:

    Slide salmon onto a large serving plate, drizzle with coconut cream and sprinkle with the fried shallots, lime leaf and a scattering of the salad. Serve with the remaining herbs and butter lettuce on the side to make little wraps and season with the dressing as you like.