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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From AWW. a Readers prize recipe. Ingredients:
1 salmon fillet |
2 cm piece fresh ginger, peeled |
2 kaffir lime leaves |
1 stick lemongrass |
1/2 garlic clove, chopped finely |
1/2 large red chili, seeded, sliced |
fresh coriander, chopped |
1 tablespoon grated palm sugar |
1 tablespoon limes or 1 tablespoon lemon juice |
splash light soy sauce |
splash fish sauce |
Directions:
1. Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.
2. Preheat barbecue or preheat oven to 220°C/200°C fan-forced.
3. Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk – you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely.
4. Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.
5. Serve with steamed rice, Chinese broccoli and lime wedges, if desired.
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