Cookbook:Asian Grilled Salmon
Many fish work well with Asian-associated flavors of soy sauce, ginger, and curry. Salmon is used here.
- ⅓ cup soy sauce
- 3 tbs rice wine vinegar
- 1 tbs red pepper flake
- 2 tsp curry powder
- 1 tbs minced ginger
- 5 cloves garlic, smashed and minced
- ¼ cup olive oil
- 2 tbs dark brown sugar
- 2 tsp freshly ground black pepper
- 1½ tbs curry paste
- 4 (6-ounce) (170 g) wild salmon fillets with skin, pin bones removed
- 2 tbs basil, in chiffonade
- ¼ cup chopped fresh cilantro
- A kettle-style charcoal grill
- A blender or food processor
- Gallon-size zip-top plastic bag
- A kitchen towel tied into a roll with kitchen twine and soaked in vegetable oil
- A chimney starter
- Natural chunk or hardwood lump charcoal
- Process all ingredients except salmon and fresh herbs until smooth. Pour into plastic bag and add salmon; toss to coat. Seal, getting as much air out as possible, and refrigerate up to 4 hours.
- In four hours, preheat 4.5 lbs (2 kg) charcoal in chimney. Disperse evenly around the bottom of the grill and reapply grate.
- While charcoal heats, remove salmon from marinade. Discard remaining marinade. Let sit at room temperature until coals have heated.
- Once the grate is hot, quickly swab the grate with the towel. Add salmon to the hottest part, skin side up, and cook 3-5 minutes per side for medium, turning 90 degrees halfway to get grill marks.
- Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes.
- Move salmon to warmed individual plates, sprinkle with chopped herbs, and garnish with citrus wedges, if desired. Serve immediately.
Notes, Tips, and VariationsEdit
- If you don't know how to use a chimney starter, see the "Notes, Tips, and Variations" section in Barbecue Wings