Thai grilled salmon
Please log in to save or rate.
Time to make:
35 mins, plus 30 mins marinating
$8.15 per serve
(at time of publication)
Full ingredients list:
- 2 bunches (100g) watercress
- 1/4 cup fresh fresh mint leaves
- 2 cloves garlic, crushed
- 1-2 green chillies, halved, seeded
- 2 limes, juiced
- 1 tablespoon sugar
- 2cm piece fresh ginger, grated
- 1 tablespoon fish sauce
- 4 x 175g salmon fillets
- 12 baby potatoes, roasted
- large green salad, to serve
- 200ml natural low-fat yoghurt
- 1 clove garlic, crushed
- 1 tablespoon chopped fresh mint leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Roughly chop watercress and place into a food processor with mint, garlic and chillies. Process until roughly chopped. Add lime juice, sugar, ginger and fish sauce. Process until a paste is formed. Transfer into a non-metallic baking dish.
Step 2 Place salmon fillets into dish and coat both sides evenly with paste. Cover. Leave to marinate in refrigerator for 30 minutes to 3 hours.
Step 3 To make dressing: combine yoghurt, garlic and mint leaves. Season with black pepper. Cover. Refrigerate until needed.
Step 4 Heat a non-stick frying pan on medium heat. Cook salmon, making sure paste still coats each piece, for 4-5 minutes on each side or until cooked to your liking. Top with a spoonful of yoghurt dressing and serve with potatoes and green salad.
About this recipe
First published: December 2008