Tag: Thai green chilis

This is fresh and simple. Marinate the salmon the night before for an effortless supper.

2 small Thai green chilis, roughly chopped
6 scallions, roughly chopped
bunch fresh cilantro, leaves roughly chopped
1 tbs. Thai fish sauce
juice of 2 limes
1 2/3 cup unsweetened coconut milk
pinch salt
1 tsp. sugar
2 lbs. salmon fillets, cut into large chunks

Put everything except the salmon in a food processor and blitz into a sauce. Transfer to a bowl and toss in the salmon. Cover and chill overnight or at least an hour.

Heat the grill. Thread the salmon chunks onto skewers (presoaked if using bamboo).

Grill for about 5 minutes per side, depending on how hot your grill is and how you like your salmon cooked. Slide off the skewers to serve.

Serves 10

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