Grilled Salmon with Ginger, Black Pepper &
Fish Sauce
This is another delicious recipe from our Vietnamese Market Cookbook by Van Tran and Ahn Vu. As salmon and fish sauce are ingredients I regularly cook with, this recipe stood out. The zesty flavour of ginger and sharpness of black pepper balance the saltiness of the marinade. Having done some research on grilling skin-on fish, I opted to follow Serious Eats and grill the salmon longer skin-side down, and then flip, instead of cooking similar times on both sides. I found this gave a crispier skin (yum!) and made it easier to not over-cook the fish.
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Ingredients:
- 1" piece fresh ginger, peeled and thinly sliced
- 1 tablespoons fish sauce
- ½ teaspoon granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon fresh ground ground pepper
- 2 teaspoons crushed garlic
- 2 skin-on salmon fillets, about 120 g each
- 1 tablespoon chopped green onion
- 1 tablespoon chopped fresh dill
Instructions:
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