Recipes: BBQ tamarind salmon with lemongrass, chilli & ginger

BBQ tamarind salmon with lemongrass, chilli & ginger

Sour tamarind counters rich salmon and gives this Thai-inspired dish a real wow factor

  • 100g jar tamarind purée
  • 2 stalks lemongrass , sliced (woody layers removed)
  • 1 small red chilli , seeds removed and finely chopped
  • 3 cm root ginger , grated
  • 3 tbsp palm sugar or honey
  • a small bunch mint , chopped
  • 700g piece salmon , skin on
  • a small handful coriander , chopped

    Method

    1. Mix the tamarind, lemongrass, chilli, ginger, palm sugar and mint together in a small bowl. Put the salmon on a greased piece of foil or a banana leaf (find these in the frozen section at Asian supermarkets).
    2. Brush a thick layer of the sauce over the salmon and grill for 10 minutes.
    3. Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.

    277 kcalories, protein 24,3g, carbohydrate 17g, fat 12,9 g, saturated fat 2,6g, fibre 0g, salt 0,14 g