Ingredients Jump to Instructions ↓

  1. 1 side of altantic salmon, about 750g (1 lb 10 oz)

  2. 1 tablespoon thai red curry paste

  3. 125 ml (4 fl oz/ 1/2 cup) coconut cream

  4. 2 teaspoons grated palm sugar or soft brown sugar

  5. 2 tablespoons fish sauce

  6. 2 tablespoons finely chopped coriander (cilantro) root and stem

  7. 2 lemongrass stems (white part only), finely sliced

  8. 4 tablespoons olive oil

  9. 3 tablespoons store-bought fried shallots

  10. 1 kaffir lime (makrut) leaf, finely julienned

  11. cup coarsely chopped coriander (cilantro), plus extra for garnish

  12. lime wedges, to serve

Instructions Jump to Ingredients ↑

  1. Remove all bones from the salmon using pliers or tweezers, then cut through the flesh in a criss-cross pattern.

  2. Combine the curry paste, coconut cream, palm sugar, fish sauce, coriander root and stem, lemongrass and half the oil and mix well.

  3. Rub the mixture evenly over the salmon and marinate for at least 20 minutes.

  4. Preheat the barbecue hotplate to medium–high and grease with the remaining oil. Place the salmon on the hotplate, skin side down, cover and cook for about 10 minutes. Remove from the heat and cool slightly before serving. Top with fried shallots and kaffir lime strips and coriander and serve with lime wedges.


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