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Grilled salmon with a fiery kick! Marinated in our Thai Chilli Paste or Lemongrass & Ginger Spice Paste then grilled to perfection, and topped with coriander, pickled red onions, and lime. Perfect with a side of extra paste for dipping. Delicious on the BBQ too.
Ingredients
- 2 fillets of salmon, skin-on
- 1-2 tbsp Thai Chilli Paste or Lemongrass & Ginger Spice Paste plus extra to serve
- Neutral oil
- Sea salt flakes
To serve
- Coriander leaves
- Pickled red onions (1 onion thinly sliced, covered with a little vinegar, 1 tsp sugar and a pinch of salt)
- Lime wedges
Instructions
- Place the salmon in a dish and coat the flesh with the Nam Prik Pow! or Firecracker Paste. Cover with clingfilm, refrigerate and leave to marinate for at least 30 mins.
- To cook on a BBQ, heat the BBQ to medium-high. Remove the fish from the fridge around 15 mins before cooking.
- Wipe the skin of the fish with a paper towel to remove any marinade or moisture then rub with a little oil and sea salt.
- Place skin side down on the BBQ and cook for around 3 mins each side until the skin is lovely crispy.
- You can also do this in a frying pan or on a griddle if you prefer.
- Once cooked, scatter over coriander leaves and pickled red onions. Serve with lime wedges and extra Nam Prik Pow! or Firecracker Paste on the side.