Grilled Thai Salmon Food

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.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

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 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.

GRILLED THAI SALMON BURGERS WITH PEANUT SAUCE

Steps:

• Chop salmon by hand or with processor till chopped but not mushy.
• Place salmon in large bowl.
• Add green onions, chili paste, ginger, and tamari or soy sauce, and mix well.
• Add just enough bread crumbs to bind together (about 4 tsp)
• Form mixture into 4 patties 1/2 " thick and refrigerate for 30 minutes.
• To prepare sauce, combine peanut butter, tamari or soy sauce, oil, vinegar, water and garlic.
• Whisk together till smooth.
• preheat grill to medium high.
• Lightly spray sheet of foil with spray and place on grill.
• Place salmon burgers on foil.
• grill 3-4 minutes each side, careful not to overcook.
• Serve right away with sauce.
• prep time includes chill time.