Grilled Salmon With Chili Lime Sauce Plah Sah Mohn Pao 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:

• 1. For the marinade, combine garlic, cilantro leaves and stems, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a fairly smooth paste. (Or grind in a mortar with pestle, combining solid ingredients and then stirring in liquid ingredients.) Transfer to a medium bowl or large zip-top bag and add fish fillets, turning gently to season well. Cover and set aside for 30 minutes, or refrigerate for up to 1 day. 2. For the sauce, combine fish sauce, lime juice, sugar, and garlic in a small bowl, stirring to dissolve sugar. Sprinkle with chili and cilantro and set aside. 3. Coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425°. Remove fish from marinade and cook until done, turning once, about 5 minutes per side (longer for thicker fillets). Arrange on a serving platter, along with a small bowl of sauce, if using, to spoon over fish. Serve hot or warm.

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

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.