Salmon is a wonderfully healthy fish to eat – packed with Omega 3’s and all the very good fats we need for keeping our heads and hearts happy. It’s very rich, so I find it lends itself well to these sorts of fresh flavours – the hot, salty sweet and sour clamour beautifully around the gorgeous silky fillet. This Thai salmon is so delicious. If you have a BBQ and the sun is shining, it’s a fantastic way to cook this dish, and the smokiness adds a really lovely depth of flavour that sings of summer. You want to keep the salmon out of the direct flame, but a little flare up every now and then won’t do any harm.
2 x salmon fillets, skin and bones removed
1 clove garlic, very finely chopped (or crushed)
2 tsp finely grated ginger and its juice
Big pinch chilli flakes (or 1 red chilli, deseeded, chopped finely)
1 tbsp fish sauce
1 tbsp brown sugar
½ tsp turmeric
½ tsp ground coriander
1 bunch fresh asparagus
Peanut or canola oil, for cooking
2 limes, quartered, sprinkled with 2 tsp brown sugar
Fresh chopped mint and/or coriander leaves
Mix the garlic, ginger, chilli, fish sauce, brown sugar, turmeric and cardamom in a medium sized bowl to combine. Add the two salmon fillets, toss so they are well coated in the marinade, cover and refrigerate for 30 minutes to 2 hours (or you can place the salmon and marinade in a Ziploc bag).
Heat a drizzle of oil a BBQ grill or hotplate (or frying pan) over medium high heat. Add the salmon flesh side down. Cook for 3-4 minutes, carefully turn over and cook for another 3-5 minutes, depending on the thickness of the fillets. Test the flesh with a fork – if it flakes easily, it’s ready. Salmon is best served a little pink in the centre.
While the salmon is cooking, snap the hard ends off the asparagus and add the spears to the oiled grill for about 5 minutes, turning every now and then until it still has a little crunch. Squeeze a little lemon or lime juice over and season with salt and pepper.
Grill the limes flesh and sugar side down for a few minutes until caramelised.
Serve the salmon fillets on top of the asparagus, sprinkle with the fresh herbs and squeeze over the grilled lime.