Sunday, June 17, 2007

Lemon Chili Salmon On the BBQ

Lemon Chili Salmon
From Grilling - Where There's Smoke There's Flavor

Prep time: 5 minutes 5
Marinating time : 10-20 minutes
Grill time: 15 minutes or until the fish is pink but very juicy)
Serves 4

2 lb/900 g boneless salmon filet, skin left on
3 tbsp lemon juice (1 medium lemon)
½ tbsp Chinese hot chili sauce
1 tbsp fresh gingerroot, grated
2 large cloves garlic, minced
2 tbsp fresh cilantro/coriander, chopped
1 tbsp soy sauce
1 tbsp honey

1. Combine all the marinade ingredients in a non-reactive bowl.

2. About 20 minutes before BBQing, pour the marinade over the fish in a container large enough to hold the fish flat. Don't forget to preheat the BBQ.

3. Carefully maneuver the fish ontoBBQ without disturbing the solid parts of the marinade that now cover the fish. Cook over low heat with the lid down, checking after 10 minutes. The fish will be ready when the outside is light pink and the inside at the thickest part is still a bit darker.

4. Gently transfer the fish to a platter. In all likelihood the skin will remain on the grill. You can gently scrape it off with a metal spatula, and if you’re lucky enough, the skin will come off in large strips. They are crispy and quite delicious.

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1 comment:

Kalyn said...

It does sound quite tasty, with the combination of lemon, chili, ginger and cilantro. Just perfect. I have to admit, I don't hesitate to buy fresh herbs in the winter either, it's just a priority isn't it?