Thai grilled salmon

Food & More

INGREDIENTS
4.00 pc
salmon fillets
For the marinade
½ cup
finely chopped coriander
4 cloves
garlic
½ tsp
white pepper
1 tbsp
fish sauce
2 tbsp
coconut or sesame oil
For the sauce
¼ cup
lime juice
2 tbsp
finely chopped coriander
½ tsp
white pepper
4 cloves
garlic
2 tbsp
fish sauce
2
chilli peppers
1 tbsp
soy sauce
3 tbsp
brown sugar
2 tbsp
coconut milk

Grind all ingredients for the marinade to a nice paste in a pestle and mortar. Gradually stir in the oil and fish sauce so that the juices mix well.

Rinse off the salmon fillets and pat dry. Rub the fillets with the marinade paste and marinate for at least 10 minutes. The longer they marinate, the better (max. 24hrs).

Combine all ingredients for the sauce in a small bowl and stir well to dissolve the sugar. Taste to check the balance of sweet, sour, spicy and salty flavours. If the sauce is too salty or sweet, add some more lime juice. If the sauce is too spicy, add some more coconut milk. Set the sauce aside, but not in the fridge. Serve at room temperature.

Brush the grid of your barbecue with a little oil to prevent the salmon fillets from sticking. Place the fillets on the grid and grill them for a few minutes before turning them over, so that they do not break up. You can brush the salmon fillets with some marinade before you turn them over.

Serve with Thai rice, a wok mix or a fresh salad.

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