BBQ tamarind salmon with lemongrass, chilli and ginger
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- 100g jar tamarind purée
- 2 stalks lemongrasssliced (woody layers removed)
- 1 small red chilliseeds removed and finely chopped
- 3cm root gingergrated
- 3 tbsp palm sugar or honey
- a small bunch mintchopped
- 700g piece salmonskin on
- a small handful corianderchopped
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Mix the tamarind, lemongrass, chilli, ginger, palm sugar and mint together in a small bowl. Put the salmon on an oiled piece of foil or a banana leaf (find these in the frozen section at asian supermarkets). Brush a thick layer of the sauce over the salmon and grill for 10 minutes.
step 2
Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.
