BBQ tamarind salmon with lemongrass, chilli and ginger

Name: BBQ tamarind salmon with lemongrass, chilli and ginger
Total time: 25 min
Ingredients: tamarind purée 100g jar; lemongrass 2 stalks, sliced (woody layers removed); red chilli 1 small, seeds removed and finely chopped; root ginger 3cm, grated; palm sugar or honey 3 tbsp; mint a small bunch, chopped; salmon 700g piece, skin on; coriander a small handful, chopped

25 minutes
serves 6
Easy

Sour tamarind counters salmon’s rich, oily flavour and gives this Thai-inspired dish a real wow factor. Find tamarind purée in the spice or Asian section of most major supermarkets.

March 25, 2015 at 4:07 pm

Ingredients

tamarind purée 100g jar
lemongrass 2 stalks, sliced (woody layers removed)
red chilli 1 small, seeds removed and finely chopped
root ginger 3cm, grated
palm sugar or honey 3 tbsp
mint a small bunch, chopped
salmon 700g piece, skin on
coriander a small handful, chopped

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.