Ingredients
Preparation
- Preheat your oven to 300°F. In a small bowl, mix together the tom yum paste, olive oil, and lemon juice until well combined. With the skin on and pin bones removed, place the salmon on a baking sheet lined with parchment paper or aluminum foil. Pat the salmon dry with paper towels and season generously with salt and pepper.
- Using a pastry brush, brush the tom yum mixture all over the salmon, ensuring it's evenly coated. Slice the lemon into thin slices, and arrange them on top of the salmon. This will add extra flavor and moisture during roasting. Halve the cherry tomatoes, and arrange them around the salmon on the parchment.
- Place the baking sheet in the preheated oven and slow roast the salmon for 25-30 minutes, or until the salmon is just cooked through and flakes easily with a fork. The internal temperature should reach 135°F. Let the salmon rest for a couple of minutes before transferring to a serving dish. Garnish with cilantro and toasted coconut, if desired, and add an extra squeeze of lemon.
- While the salmon is cooking, wash the cucumbers and pat them dry. If you do not have Persian cucumbers, 2 large English cucumbers would also work.
- Cut off the ends, then use a rolling pin or the flat side of a knife to gently smash the cucumbers until they split open. Tear them into bite-sized pieces and place them in a bowl. Add the arugula to the bowl.
- Mince the garlic, and thinly slice a jalapeno if desired. In a small bowl, whisk together the fish sauce, lemon juice, sugar, minced garlic, and jalapeno until the sugar dissolves. Pour the dressing over the smashed cucumbers and toss to coat evenly. Top with crispy shallots, cilantro, and/or basil leaves, if desired.
- Serve the salmon over a bed of steamed jasmine rice, if desired, along with a side of the smashed cucumber salad!