Name: Thai Grilled Salmon with Mango and Cucumber Salad
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tbsp brown sugar; 2 tbsp fresh ginger, chopped; 2 tbsp (30 ml) toasted sesame oil; 2 tbsp (30 ml) soy sauce; 15 ml (1 tbsp) lime jus; 1 tbsp sweet paprika; 2 tsp (10 ml) Sriracha; 2 green onions, finely chopped; 2 garlic cloves, chopped; 1 ½ lb (675 g) salmon with the skin (taken from the thickest part of the fillet); 1 tbsp brown sugar; 1 tbsp (15 ml) lime juice; 1 tbsp (15 ml) fish sauce; 1 tbsp (15 ml) toasted sesame oil; 1 bird’s eye chili pepper, seeded and thinly sliced; 2 mangoes, ripe but firm, peeled and thinly sliced; 2 Lebanese cucumbers, thinly sliced on an angle; 1 tsp roasted sesame seeds; Basil leaves (purple or green) torn, to taste

Ingredients

Salmon

2 tbsp brown sugar
2 tbsp fresh ginger, chopped
2 tbsp (30 ml) toasted sesame oil
2 tbsp (30 ml) soy sauce
15 ml (1 tbsp) lime jus
1 tbsp sweet paprika
2 tsp (10 ml) Sriracha
2 green onions, finely chopped
2 garlic cloves, chopped
1 ½ lb (675 g) salmon with the skin (taken from the thickest part of the fillet)

Salad

1 tbsp brown sugar
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) toasted sesame oil
1 bird’s eye chili pepper, seeded and thinly sliced
2 mangoes, ripe but firm, peeled and thinly sliced
2 Lebanese cucumbers, thinly sliced on an angle
1 tsp roasted sesame seeds
Basil leaves (purple or green) torn, to taste

Preparation

Salmon

In a bowl, combine all of the ingredients except the salmon.
On a work surface, using a knife, cut the flesh of the fish into 4 equal pieces without cutting through the skin. Place in a glass dish. Pour the marinade over the fish. Cover and let marinate for 2 hours in the refrigerator.
Preheat half of the grill, setting the burners to high. Oil the grate on the side of the grill that is off.
Drain the fish from the marinade, setting the marinade aside. Place the fish skin side down on the side of the grill that is off. Close the lid and cook for 15 minutes, maintaining the barbecue temperature between 400°F to 425°F (200°C to 220°C). Open the lid of the barbecue and continue cooking until the desired doneness is reached, brushing the fish with the reserved marinade.
Carefully slide a large spatula under the fish and remove it from the grill (see note). Transfer to a large plate. Serve with the mango and cucumber salad with sesame.

Salad

Meanwhile, in a large bowl, whisk together the brown sugar, lime juice, fish sauce, oil and chili pepper just until the sugar has dissolved. Add the mangoes and cucumbers. Delicately toss the salad with your hands.
Transfer the salad to a serving dish. Garnish with the sesame seeds and basil. Serve the salmon along with the salad.

Note from Ricardo

Do not move the fish for the first 15 minutes of cooking to ensure that the skin forms a nice crust; this will also make it easier to remove from the grill when it is done.

Thai Grilled Salmon with Mango and Cucumber Salad

Categories

Ingredients

Salmon

Salad

Preparation

Salmon

Salad

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Silicone Whisk