Festive Lemongrass Baked Salmon

INGREDIENTS

• 1.2 – 1.5 kg / 2.4 – 3lb Salmon
• 2 1/4 tsp salt
• 1 tsp black pepper

Lemongrass Glaze:

• 2 ½ tbsp Kopi Thyme’s Uop Sa Noung
• 3 tbsp Butter/ Oil, melted

Lemongrass Cream Sauce:

• 2 tbsp Kopi Thyme’s Uop Sa Noung
• ½ cup Sour Cream  
• 2 tsp Lemon Juice
• ¼  cup Green Onion, chopped

Tapenade:

• 1/3 cup Cranberry, dry
• 1/3 cup Pomegranate
• 1/3 cup Nuts, toasted (Spicy candied pecans is what we used, if not slivered Almonds or any choice of nuts works great)
• 1/3 cup Cilantro and Green Onion, chopped
• 1 tsp Lemon Juice
• 3 tbsp Oil

INSTRUCTIONS

1. Preheat oven at 180^oC/350F.
2. Melt butter or use any oil of choice and mix with Uop Sa Nuong.
3. Prepare salmon by placing a large sheet of foil in a baking tray, then top with parchment paper. Season salmon with salt and pepper.
4. Pour Lemongrass Glaze over salmon. Then bake wrapped in foil for 15 minutes.
5. In a bowl mix together Lemongrass Cream Sauce and in another bowl mix together Tapenade.
6. Once salmon is baked, pour Lemongrass Cream Sauce, and spread it evenly.                                                    
7. Finish it off by sprinkling the Tapenade.                                                     
8.  Best served warm. Enjoy!