Vietnamese Grilled Salmon
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
51
Sourness
47
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 tbsp
Ginger (grated)2 cloves
Garlic (minced)1 small
Shallot (minced)1 stalk
Lemongrass (finely chopped)3 tbsps
Fish Sauce2 tsps
Light Brown Sugar (packed)2 tbsps
Rice Vinegar1 tbsp
Sriracha1 tbsp
Toasted Sesame OilDirections:
1
Prepare the salmon: Whisk the grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, brown sugar, a pinch of salt and 1/2 cup water in a medium bowl
2
Place the salmon on a rimmed baking sheet and pour the marinade on top
3
Turn the salmon so the marinade coats both sides
4
Cover and refrigerate, 30 minutes
5
Meanwhile, make the carrot-sesame dressing: Whisk the fish sauce, rice vinegar, Sriracha, sesame oil, brown sugar, lime juice and a pinch of salt in a medium bowl until the sugar dissolves
6
Add the carrot, scallions and 1/4 cup water; stir to combine
7
Set aside
8
Preheat a grill to medium high
9
Remove the salmon from the marinade, wiping off any excess
10
Brush the grill grates with grapeseed oil
11
Brush the skin side of the salmon generously with grapeseed oil, then place on the grill skin-side down
12
Cover and cook until the skin is crisp and the salmon is nearly cooked through, about 8 minutes
13
Uncover and cook until the salmon is just cooked through, about 5 more minutes
14
(Do not flip the fish
15
) Transfer the salmon to a platter and spoon the carrot-sesame dressing on top
16
Photograph by Con Poulos