Grilled Salmon With Chili Lime Sauce Ca Nuong Gung Nuoc Mam Ch Recipes

Steps:

• To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
• Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
• Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
• To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
• To cook the fish, build a hot charcoal fire or preheat a gas grill.
• Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
• Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
• Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.

Steps:

• In 1-gallon resealable food-storage plastic bag, mix all ingredients except salmon. Add salmon; seal bag and turn to coat. Let stand at room temperature 30 minutes to marinate, turning bag once or twice.
• Meanwhile, heat gas or charcoal grill. When grill is heated, carefully oil grill rack. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 14 minutes, without turning, until fish flakes easily with fork. If desired, garnish with fresh lime slices.

Steps:

• To marinate fish, in a medium bowl, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar. Stir to dissolve the sugar and mix everything well. Place the salmon fillets in the bowl and turn to coat with the marinade. Cover and set aside for 20 to 30 minutes, or cover and refreigerate for up to 1 day.
• To prepare the sauce, combine all the ingredients in a small bowl(last 6 ingredients on the list above).
• Stir to dissovle the sugar and mix everything well. Place on the serving platter you will use for the fish.
• To cook the fish, build a hot charcoal fire, preheat a gas grill, or preheat the oven to 375 degrees. Place the fish steaks carefully on the grill and grill for about 5 minutes each side, or until cooked to your liking, or bake about 15 minutes. transfer to the serving platter alongside the Chili-lime sauce and serve hot or warm.

Steps:

• Light the grill for indirect heat, or heat the oven to 450 degrees.
• As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won't emulsify, so mix again before using.
• Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
• As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won't char, but they will cook and mellow in flavor, which is the aim.
• When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
• Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
• Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.

Steps:

• Blacken the whole garlic and the onion slices on all sides in a large, dry non-stick frying pan. Remove, cool briefly, then peel the garlic cloves. Soak the ancho chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.
• Heat the grill. Brush each salmon fillet liberally with the sauce and save any remaining. Grill for 8 mins. Meanwhile, mix the lime zest with the crème fraîche. Serve the fish with extra chilli sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ingredients except salmon and lime wedges. Spread mixture over flesh-side of salmon.
• When grill is heated, place salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 18 minutes or until fish flakes easily with fork (do not turn salmon). Serve salmon with lime wedges.

Steps:

• In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.