I have previously written the recipe for making this dish with a whole side of salmon for a crowd, this a more refined version to be served at room temperature for a starter.
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Ingredients
- 20 g fresh coriander
- 1 stick lemon grass outer layer removed and roughly chopped
- 50 ml dark soy sauce
- 20 g ginger roughly chopped
- 1 clove garlic roughly chopped
- 4 x 120 g skin on salmon fillet (middle cut)
- 2 tbso honey
- 1 red chilli thinly sliced on the diagonal
- 1 spring onion thinly sliced on the diagonal
- sesame oil to drizzle
- 1 tbsp lime
Instructions
- First make the marinade. Remove 12 coriander leaves and reserve for garnish. from the bunch and roughly chop the rest.
- Put lemongrass, soy, chopped coriander, 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 7-10 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.
- Put each fillet in the middle of a starter plate. Place three slices each of the spring onions, chilli and few coriander leaves on each fillet. Drizzle with lime and sesame oil and serve either hot or it's just as delicious at room temperature
Nutrition
Calories: 216kcalCarbohydrates: 10gProtein: 26gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 66mgSodium: 756mgPotassium: 741mgFiber: 1gSugar: 7gVitamin A: 523IUVitamin C: 19mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!