This dish is really easy to make and tastes just as good cold as hot. This is lovely served with salad but also my potato salad recipe is worth a try
This will serve 4 generously or up to 6
GET AHEAD You can marinate the salmon either for a couple of hours or overnight. The potato salad can be made the day before and the cucumber and herbs added just before service.
Serves 4-6 (but probably only 4 if you love it as much as we do)
2 sticks of fresh lemon grass, first two layers removed and roughly chopped
100ml dark soy sauce
1 small pack (28g) of fresh coriander, leaves removed and stalks kept
3cm ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 large salmon fillet (skin on) approx 1kg and pin-boned
4 tbsp runny honey
2 red chillies, finely sliced
4 spring onions, finely sliced
1 tsp Sesame oil for drizzling
1 limes juiced, to drizzle over fish when you serve
First make the marinade. Put lemongrass, soy, coriander stalks, ginger and garlic in a small food processor and blitz to a paste. Pour the marinade over the top of the salmon, cover and put in the fridge for at least a couple of hours or overnight.
Preheat the grill to medium high setting. When you’re ready to cook the salmon, remove it from the marinade and lightly scrape the bits of lemon grass off the fish and lie on a foil covered baking tray. Drizzle or brush honey over the flesh and grill for 10 minutes. It might need longer depending on the thickness of your salmon. You can test by inserting a skewer into the fattest part then very gently touching it to your lip. if its still cold, the fish will need longer. Be careful.
Once cooked, remove to a serving dish, fork up the cooked salmon a little so that everyone can the lovely dark sticky outside and juicy pink fish underneath. Serve sprinkled with the chillies, spring onions, coriander leaves. Then drizzle all over with sesame oil and squeeze the limes.
Video
- 1 kg salmon side skin on
- 4 tbsp honey
- 2 red chilli finely sliced
- 4 spring onions finely sliced
- 1 lime juiced
- 1 tsp sesame oil
Marinade
- 2 sticks lemon grass roughly chopped
- 100 ml dark soy sauce
- 1 small pack fresh coriander stalks for the marinade and leaves to dress at the end
- 3 cm ginger peeled and roughly chopped
- 2 cloves garlic peeled and roughly chopped
Instructions
- First make the marinade. Put lemongrass, soy, coriander stalks, ginger and garlic in a small food processor and blitz to a paste. Pour the marinade over the top of the salmon, cover and put in the fridge for at least a couple of hours or overnight.
- Preheat the grill to medium high setting. When you’re ready to cook the salmon, remove it from the marinade and lightly scrape the bits of lemon grass off the fish and lie on a foil covered baking tray. Drizzle or brush honey over the flesh and grill for 10 minutes. It might need longer depending on the thickness of your salmon. You can test by inserting a skewer into the fattest part then very gently touching it to your lip. if its still cold, the fish will need longer. Be careful.
- Once cooked, remove to a serving dish, fork up the cooked salmon a little so that everyone can the lovely dark sticky outside and juicy pink fish underneath. Serve sprinkled with the chillies, spring onions, coriander leaves. Then drizzle all over with sesame oil and squeeze the limes.
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