EASY GRILLED THAI SALMON

Easy Grilled Thai Salmon image

Provided by Skip Davis

Time 25m

Number Of Ingredients 16

4 medium salmon fillets or steaks (preferably fresh wild caught)
MARINADE:
4 Tbsp thai sweet chili sauce (bottled or homemade)
1 Tbsp freshly squeezed lime juice and zest
1 Tbsp fish sauce (or substitute 1 extra tablespoon soy sauce)
3 Tbsp soy sauce
1/4 c fresh cilantro, chopped
1/4 tsp freshly ground black pepper
4 clove garlic, minced
COCONUT SAMBAL SAUCE:
1 c good-quality un-sweetened coconut milk
2 small fresh red chilies, minced or 3/4 teaspoon dried chili flakes
1 small thumb-size piece galangal or ginger, grated
1-1/2 tsp fresh lime juice
1 Tbsp asian fish sauce or 1-1/2 tablespoons soy sauce
1 Tbsp brown sugar (or to taste)

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.