Easy Grilled Thai Salmon Food

GRILLED THAI SALMON

Steps:

• Pre heat the oven grill.
• Prepare the coconut rice according to RecipeTin Eats instructions and set aside. Also prepare the steamed vegetables if using.
• Line a baking tray with foil or parchment paper. Drizzle with 1 tbsp (15ml) of the oil and set the salmon skin side down on the tray. You can place the whole salmon on the tray or divide the whole salmon fillet into 8 equal parts if that is no already done and lay them on the tray allowing enough space in between the fillets.
• In a medium sized bowl, combine the sriracha, fish sauce, soy sauce, garlic, ginger, bird's eye chilies (optional), ground coriander, ground cumin, brown sugar, remaining vegetable oil and the juice of one lime. Mix to thoroughly combine and pour most of the mixture all over the salmon fillets (reserving about ¼ of it for serving later). Spread the mixture all over the salmon to ensure equal distribution.
• Place the baking tray in the middle of the oven and leave to grill for approximately 12-15 minutes, until the brown sugar caramelizes.
• Remove from the oven, garnish with spring onion and cilantro (coriander). Divide the remaining two limes into quarters, making 8 quarters each and serve grilled salmon immediately with one quarter of lime per person, one serving of salmon, coconut rice and steamed vegetables (if serving). Use the remaining grill mix to serve for those who may need a little more drizzling!

THAI SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes. Serve immediately, garnished with peanuts and cilantro, if desired.

EASY GRILLED THAI SALMON

Steps:

• 1. MAKE MARINADE: Combine all marinade ingredients in a bowl.
• 2. Rinse and pat dry the salmon fillets or steaks. Leave the skin on. Place them in a long flat-bottomed dish and pour the marinade over. Turn the salmon several times in the marinade. Allow to marinate in the refrigerator for 10 to 15 minutes.
• 3. HEAT UP THE GRILL: Prepare the grill by brushing with a little vegetable oil to prevent sticking.
• 4. MAKE COCONUT SAMBAL: Stir all the sauce ingredients together in a bowl until the sugar has dissolved. Taste-test for salt and sweetness. Add more fish or soy sauce if not salty enough, more sugar if too sour, add more chili if not spicy enough. If too spicy, add more coconut milk. Set aside.
• 5. GRILL THE SALMON: Allow it to cook at least 2 minutes before turning. Baste with some of the left-over marinade. Salmon is cooked when light pink in color. Do not overcook !
• 6. Serve the grilled salmon with plain white rice and Coconut Sambal on the side.

GRILLED THAI SALMON

Steps:

• MIX chili paste, oil and lemongrass in small bowl until well blended. Place salmon in glass dish. Spread chili paste mixture on both sides of salmon.
• GRILL over medium heat 6 to 8 minutes per side or until fish flakes easily with a fork.

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE

Steps:

• Make rice:
• Preheat oven to 400°F.
• In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
• Make sauce:
• In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
• Prepare vegetables:
• In a bowl toss together all vegetable ingredients.
• Prepare grill.
• Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
• Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.