Best Thai Barbecued Salmon Recipes

THAI BAKED SALMON

Steps:

• Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.
• Preheat barbecue or preheat oven to 220°C/200°C fan-forced.
• Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk - you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely.
• Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.
• Serve with steamed rice, Chinese broccoli and lime wedges, if desired.

GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B

Steps:

• Prepare a fire in a charcoal grill or preheat a gas grill.
• To make the rice, preheat the oven to 350 degrees.
• Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
• In a small ovenproof saucepan, combine the rice, butter, and water.
• Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
• Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
• Set aside and keep warm.
• To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
• Cover and refrigerate.
• To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
• Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
• Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
• Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
• Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
• Keep warm or reheat gently before serving.
• Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
• Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
• To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
• Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
• Top each fillet with a tall mound of the cabbage salad.
• Sprinkle the sauce with peanuts.

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.