Fletchers Thai Salmon

Chef Scott Boberek
This will make 4 portions with some ingredients left over.

  • 4 each, 6 ounce salmon portions
  • Whole butter, 1 table spoon
  • Fish stock or seafood stock, 2 cups

Salmon Topping

  • Creamy peanut butter, 1 ¼ cup
  • Mae Ploy Sweet Chili Sauce, ¾ cup
  • Coconut Milk (Chaokoh), 3 ½ ounce

Mix all ingredients in a robot coup and puree till combined and smooth, hold. This is best done the day before. If you can, place the topping in a pastry bag.
Rice seasoning

  • Sushi rice, 5 ounce
  • Rice Vinegar, 1 cup
  • Sugar, ¼ cup
  • Sesame oil, ¼ tea spoon
  • Marin, ¼ cup
  • Kosher Salt, 1 pinch

Mix all ingredients excluding rice, bring to a boil reduce to a simmer till the sugar is dissolved, hold for line service.
Pickled Cucumbers

  • English Cucumbers 1 each, pealed
  • Rice Vinegar, 1 ½ cup
  • Water, 1 ½ cup
  • Sugar, 1 cup
  • Ginger Powder, ¼ tea spoon
  • Dry Chili flakes, ¼ teaspoon
  • Pickling Spice, ¼ cup, wrapped in a cheese cloth

Take the dry spices and wrap in a cheese cloth, tie with butchers twine. In a sauce pan combine rice vinegar, water, sugar, cheese cloth rapped spices and bring to a boil. While the liquids are coming to a boil, peel the cucumbers the slice on a bias (about 3 mm thick). Place the sliced cucumber in a container and top with boiling pickling liquid. Let cool and hold for plating. This is best done the day before.
Other things needed

Panko bread crumbs, 1 cup

Clarified butter, 3 table spoons

Mae Ploy Sauce in a squeeze bottle.

Mixed micro greens or chopped cilantro, for garnish.


  1. Before serving this dish I suggest that you make the pickled cucumbers, Thai salmon topping and rice seasoning.
  2. Cook the sushi rice in a rice cooker, following the instructions on your rice cooker. After the cooking cycle ends toss the rice gently with rice seasoning. Hold in the rice cooker hot.
  3. Place the salmon in a baking dish with the whole butter and seafood stock. Pace in a 400* oven and bake for 4 minutes (more time if you desire your salmon cooked more)
  4. Remove from oven and with the pastry bag squeeze a line of topping on top of the salmon, place back in the oven for 2 minutes.
  5. Mix the panko bread crumbs with the clarified butter.
  6. Remove the salmon from the oven and top each piece with the panko bread crumbs.
  7. Plating, place the Mae Ploy Sweet chili sauce on the plate (squiggly like) place a scoop of rice in the center and top with some pickled cucumbers.
  8. Top with the salmon and garnish
  9. Enjoy
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