Marinated and grilled salmon

Prep time: min
Total time: min
Serves 6
1 bunch
fresh cilantro
2 stalks
fresh lemongrass
5 tbsp
less-salt soy sauce
75 mL
a thumb-sized piece of fresh ginger
4 cloves
garlic
1 X 2 1/4 lbs
sustainably sourced salmon fillet, scaled and pin-boned
1 kg
1/4 cup
liquid honey
60 mL
2
fresh red chilies
4
green onions
2
limes
(1/6 of the recipe):
calories
397
fat
18.4 g
saturated fat
3.2 g
carbs
21.2 g
sugar
19.2 g
protein
36.3 g
sodium
1.5 mg

Directions

  1. Pick the cilantro leaves and thinly slice the stalks. Bash up your lemongrass and mix it with the soy sauce and cilantro stalks. Finely grate in the ginger and garlic then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with plastic wrap.

  2. Preheat the barbecue to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with honey and place in a barbecue fish basket to keep it in one piece. Grill for 10 minutes, or until cooked through, turning halfway.

  3. Meanwhile, seed and thinly slice the chilies and trim and thinly slice the green onions. When the salmon is ready, fork up the flesh a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chilies, green onions, reserved cilantro leaves, then squeeze over the lime.