Spicy Sweet Ginger Grilled Salmon
(1)
15 minutes
Grilled salmon fillets served on a bed of salad coated in a delicious sweet spicy marinade. The marinade coats 8 small fillets.
RobInSpain
Be the first to make this!
Ingredients
Serves: 2
- Marinade
- 1 thumb fresh ginger, peeled and grated
- 3 fresh finely chopped bird's-eye chillies
- 1 heaped tablespoon thick cut orange or ginger marmalade
- 2 heaped tablespoons finely chopped fresh coriander
- 1 teaspoon brown sugar or honey
- 1 lime, juiced and zested
- 1/2 lemon, juiced and zested
- 1 knob (20g) butter
- 2 small salmon fillets
- fresh coarse ground black pepper, to taste
- Salad
- 8 seedless red grapes, sliced
- 8 vine tomatoes, sliced
- 2 to 3 spring onions, chopped
- 1/2 red capsicum, finely sliced
- 1/2 cucumber, finely sliced
- 1 lettuce (of your choice), chopped
- lemon slices, to serve
Directions
Preparation:5min ›
Cook:10min ›
Ready in:15min
- Marinade: Fry the ginger and chillies in small dry frying pan over a medium-high heat until slightly charred. Remove from the heat and set aside.
- Place the marmalade, coriander, sugar, zest and juice of the lime and lemon in a small sauce pan then heat add the chilli and ginger and gently simmer for about 3 minutes (keep on a very low heat to keep it fluid).
- In same frying pan without washing add knob of butter and allow pan to smoke.
- Place each fillet of salmon in to the pan, skin side down and sear, approximately 30 seconds to a minute each, rotate to seal each side.
- Remove each piece of salmon and place on a grill tray (also works on BBQ). Baste liberally and grind some black pepper over salmon.
- Cook under medium to high grill setting for roughly 2 minutes a side basting each time you turn the salmon. Salmon is ready when you can separate it easily at thickest part. It will be pink and light.
- Salad: While the salmon is cooking, combine the salad ingredients and toss.
- Lay the salmon on top of the salad and drizzle with some marinade. Serve with a slice of lemon and serve.
Substitutions
Instead of using the fresh chillies you can substitute with 1 heaped teaspoon dried chilli flakes.
