With the start of summer this last week and the weather warming up down here on the Snowy I thought let’s BBQ with a Thai twist! This is something that would also make a great meal over the summer holiday break, enjoy it with a glass of wine and friends!
- Small salmon fillet per person
- ¼ White or red cabbage
- Red onion
- 1/3 Bunch Coriander
- Lime zested and juiced
- 1/2 Grapefruit juiced
- 1 Tsb Sesame seeds
- ½ Chili (optional)
- 1 Tsp Chili jam (sweet chili if you don’t like it hot)
- 1 tsp Soy sauce
- Pinch Salt
- Good pinch White pepper
- Clover of garlic
- ½ tsb Lemongrass paste
- Jasmin rice 1/3 of a cup per person should be enough.
- Desiccated coconut. 2 tablespoons per 1/3 cup of rice.
1. First things first when cooking dinner on a “time budget”. Think about what needs the longest cook time and work down the list. For this recipe today the rice has the longest cooking time.
2. Put your rice on as normal. I do 1 cup of rice to 1 ½ water in my rice cooker. And then add in the coconut and it just makes the rice a little bit special!
3. Next marinate your salmon fillets in a mix of the lemon grass paste, mashed garlic, salt and ½ of the juice from the grapefruit. Set aside in the fridge for 10mins with your start on you asian salad.
4. Much like the salt and pepper chicken post making your Asian salad it as simple as shredding all of your veg (the thinner the better). I think that it’s always nice to keep the coriander leaves whole so just pull them off the stalks by hand. BUT WAIT!!! Don’t throw out those lovely coriander stalks! That is actually, I think, the most delish!
5. To make your salsa, Take all those lovely stalks and a good handful of coriander leaves ¼ red onion, lime zest and juice, chili, chili jam, soy sauce and pepper and chop them all up in a small food processor. If you like the sesame flavour add in a little drizzle of sesame oil at this stage.
6. Preheat the BBQ plate to a medium heat and place salmon fillets skin down and cook for 3 mins. Gently turn and brush salmon with marinade and cook for a further 4 to 6 mins. depending on thickness. BBQ salmon fillets until cooked though.
7. Serve with salad, salsa and rice.