Thai Grilled Salmon with Mango and Cucumber Salad

Thai Grilled Salmon with Mango and Cucumber Salad

  • Preparation 40 min
  • Cooking 20 min
  • Marinating 2 h
  • Servings 4

Categories

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 c. à soupe) de jus de lime
    • 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

  • 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.

Personal Note