You can also marinate the salmon in chunks, thread it on skewers and grill each kebab for 15 minutes.
2 small Thai green chilis, chopped, or 2 x 4oz. can green chilis
6 scallions, roughly chopped
small bunch cilantro, roughly chopped
1 tbs. Thai fish sauce
juice of 2 limes
1 2/3 cup unsweetened canned coconut milk (14 oz.)
1 tsp. sugar
2 lbs. salmon fillets, skinned
Put the chilis, scallions and cilantro in a food processor and blitz to finely chop. Add the fish sauce, lime juice, coconut milk and sugar. Blend into a paste.
Put the salmon in a freezer bag and pour in the sauce. Chill and leave for at least 1 hour. Grill for 5-6 minutes per side, or to your liking.
Meanwhile, put any extra sauce in a small saucepan and bubble for 5 minutes to thicken. Serve spooned over the salmon.
Serves 8 – 10
Cooking with Nigella 