Photo: Jennifer Soo
4 salmon portions (about 200g each)
1 bunch watercress sprigs
2 cucumbers unpeeled, cut into quarters lengthways and sliced
½ red onion, very finely chopped
Lime cheeks, to serve
Boiled jasmine rice, to serve
Zest of 1 lime, finely grated
2 tbsp vegetable oil
½ cup soy sauce
3 tsp finely grated ginger
¼ cup lime juice
1 small red chilli, finely chopped
2 tbsp rice vinegar
½ tsp sesame oil
½ tsp palm sugar (or brown)
Combine oil, soy sauce, ginger, zest and juice in a large, shallow bowl. Add chilli, vinegar, sesame oil and sugar and stir well. Place salmon in marinade and turn gently to coat. Cover and rest in the fridge for 30 minutes.
Pre-heat barbecue to medium high. Remove salmon from marinade and pat dry with paper towel. Cook skin-side up for two to three minutes then turn and barbecue for another two to three minutes or until cooked as desired.
Meanwhile, pour marinade into a small saucepan, bring to boil then reduce heat and simmer for three to four minutes until syrupy. Combine watercress, cucumber and onion in a bowl and toss to combine.
Serve salmon with watercress salad and lime cheeks. Spoon a little sauce over salmon and accompany with rice.
- Main Ingredients - Fish
- Cuisine - Thai
- Course - Lunch, Dinner
- Occasion - Midweek dinner