Marinated & grilled salmon

Grilled Salmon

Serves 6

  • 2 sticks fresh lemon grass

  • ½ small bottle low-salt dark soy sauce

  • 1 bunch fresh coriander, stalks finely sliced, leaves reserved

  • 1 thumb-sized piece fresh ginger, finely grated

  • 4 cloves garlic, finely grated

  • 1 large salmon fillet, (about 1kg), from sustainable sources, ask your fishmonger, scaled and pin-boned

  • 4 tablespoons runny honey

  • 2 red chillies, deseeded and finely sliced

  • 4 spring onions, finely sliced

  • 2 limes

Bash up your lemon grass and mix it with the soy sauce, coriander stalks, 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 cling film.



Preheat your grill to its highest setting. When you're ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes.



Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chillies, spring onions, reserved coriander leaves, then squeeze over the lime.

Nutritional Information

Marinated & grilled salmon

Sticky, citrusy salmon with a chilli kick

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I'm loving the contrasts here… the salmon's gorgeous and juicy inside, dark and sticky outside
Serves 6
20m (plus marinating time)
Super easy
Method

This really is easy to make and tastes just as good cold as it does hot. I love the dark, sticky outside with the juicy pink salmon underneath.

Bash up your lemon grass and mix it with the soy sauce, coriander stalks, 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 cling film.

Preheat your grill to its highest setting. When you're ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes.

Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chillies, spring onions, reserved coriander leaves, then squeeze over the lime.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 397 20%
  • Carbs 21.2g 9%
  • Sugar 19.2g 21%
  • Fat 18.4g 26%
  • Saturates 3.2g 16%
  • Protein 36.3g 81%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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