成分
2 garlic cloves, finely chopped
5cm fresh ginger, finely chopped
5 fresh kaffir lime leaves, finely chopped or the finely grated
zest of 1 lime
1 mild red chilli, deseeded and finely chopped
1 tbsp caster sugar
1 tbsp Thai fish sauce (nam pla)
200ml carton coconut cream
4 x 150g salmon fillets with skin
2 limes, halved
For the salsa
1 mango, halved, stoned, peeled and diced
1/2 cucumber, diced
1 small papaya, peeled, halved, deseeded and diced
2 ripe avocados, halved, stoned, peeled and diced
1 mild red chilli, deseeded and finely chopped
1 small garlic clove, crushed
2 tbsp honey
2 tbsp extra-virgin olive oil
Juice of 2 limes
Juice of 1/2 orange
4 tbsp chopped fresh coriander
烹饪指示
1. Combine the garlic, ginger, lime leaves or lime zest, chilli, sugar, fish sauce and coconut cream in a large non-metallic bowl. Add the salmon and turn to coat in the marinade. Chill for up to 1 hour.
2. Meanwhile, mix all of the salsa ingredients in a medium bowl. Season to taste and set aside.
3. Preheat a griddle pan until hot or light a barbecue to cook the salmon. Remove the salmon from the marinade and cook for 3-4 minutes each side, until cooked. Discard the remaining marinade.
4. Serve the salmon with the salsa, Tomato and sharon fruit salad and the lime halves.
