Grilled Thai salmon

We made this fish in our newest Thai cooking class two weeks ago.  I brought home a little bite for my husband and he raved about it.  (He’s not usually a big fan of salmon so I was delighted that he liked it so well.)  It was cooked perfectly and the flavoring was delicious.  When we did it in class we broiled it wrapped in foil – tonight we’re going to grill it wrapped in foil.  I can’t wait!

Grilled marinated salmon 

  • 1 TB cumin
  • 1 TB black peppercorns
  • 2 TB coriander seeds
  • ¼ cup chopped cilantro stems
  • ¼ cup minced fresh ginger
  • 1 tsp ground dried toasted Thai chilis
  • ¼ cup Golden Mountain soy sauce (or low sodium soy sauce)
  • juice of 1 lime
  • ¼ cup palm or brown sugar
  • canola oil
  • salmon

Toast cumin, peppercorns and coriander seeds over medium heat in a dry saucepan until aromatic (4 – 5 minutes), tossing frequently.  Grind spices in a mortar and pestle.  Add cilantro stems, ginger and dried chilis and grind.

Put paste in a glass bowl and stir in sugar, soy sauce, lime juice.  Taste marinade – you should taste a blend of salt (soy sauce), spice (pepper, cumin, ginger), heat (chilis), sweet (sugar) and sour (lime).  Adjust to your taste as needed.

Line a baking sheet with aluminum foil and brush with oil.  Place fish on foil and pour marinade over fish.

Marinate 30 – 40 minutes and then broil until just done, about 7 – 10 minutes depending upon thickness of fish.   (If fish is slightly undercooked, you can wrap it back up in foil for a few minutes, it will bring up the internal temperature.)  You don’t want to overcook the fish.

Serve with rice.   (Make extra rice for shrimp fried rice later in the week.)

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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