Grilled salmon Asian-style

img_4518.jpgI have been making this fish all summer for picnics and for rainy bbq as yesterday! It’s dead easy and great eaten warm or even cold. There is a good fish stall at the farmers’ market where I buy fish most Saturdays. My trick is to grill it on tin foil and then use that to wrap it up and then take it on a picnic. Good opera dish with home-grown salad leaves, potato salad with chard,  radish & pomegranate salad and/or spicy fennel salad.

Serves 4-8 depending on size of fish fillet

1 whole fillet of salmon, or part thereof

1/2 bottle dark soy sauce
2 stalks lemon grass, bashed and sliced
1 tbs fish sauce
large bunch of coriander, roots for marinade and leaves for garnish
thumb size piece of ginger, peeled and grated
4 cloves of garlic, finely chopped
drizzle of honey

1-2 chillis, deseeded and finely chopped
4-6 spring onions
juice 2 limes
reserved coriander leaves, finely chopped

Lightly oil a piece of silver foil and lay fish fillet on top.

Whisk up all marinade ingredients and then douse all over fish and leave for as long as possible.

Heat up grill and remove marinade from top of fish (it will burn) but leave on the side if you like. Drizzle over a bit of honey for browning.

Grill fish for 15-20 mins, testing when it’s done with a fork. Chop and mix all the garnish ingredients.

Leave it to cool, and loosely wrap the rest of the tin foil over the top to keep it moist. Serve warm or even cold. Sprinkle garnish on top before serving.


Radish,  onion & pomegranate salad



Potato and chard salad with pea pesto

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