Asia / Main
Asian Grilled Salmon
Many fish work well with Asian-associated flavors of soy sauce, ginger, and curry. Salmon is used here.
Ingredients
- soy sauce1/3 cup
- rice wine vinegar3 tbsp
- red pepper flake1 tbsp
- curry powder2 tsp
- ginger, minced1 tbsp
- garlic, smashed and minced5 clove
- olive oil1/4 cup
- dark brown sugar2 tbsp
- black pepper, freshly ground2 tsp
- curry paste1 1/2 tbsp
- salmon fillet, 24 ounces / 680 g, wild, with skin, pin bones removed4 ea.
- basil, in chiffonade2 tbsp
- cilantro, chopped, fresh1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Purée all ingredients except salmon and fresh herbs in blender 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.
After 4 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, rotating 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.
Broad classification · inferred Asia — Country unknown; only a broad area is inferred from ingredients/technique（evidence：rice wine vinegar、ginger, minced、curry paste）
