Give your spring BBQ a taste of terrific Thailand with this tasty tropical BBQ coconut salmon with mango, papaya and honey.

Serves 4

For BBQ Salmon, you will need:

  • 2 garlic cloves, finely chopped
  • 5cm fresh ginger, finely chopped
  • 5 fresh kaffir lime leaves, finely chopped or the finely grated zest of 1 lime
  • 1 mild red chilli, deseeded and finely chopped
  • 1 tbsp caster sugar
  • 1 tbsp Thai fish sauce (nam pla)
  • 200ml carton coconut cream
  • 4 x 150g salmon fillets with skin
  • 2 limes, halved
  • For the salsa
  • 1 mango, halved, stoned, peeled and diced
  • 1/2 cucumber, diced
  • 1 small papaya, peeled, halved, deseeded and diced
  • 2 ripe avocados, halved, stoned, peeled and diced
  • 1 mild red chilli, deseeded and finely chopped
  • 1 small garlic clove, crushed
  • 2 tbsp honey
  • 2 tbsp extra-virgin olive oil
  • Juice of 2 limes
  • Juice of 1/2 orange
  • 4 tbsp chopped fresh coriander

How to make BBQ Salmon:
1. Combine the garlic, ginger, lime leaves or lime zest, chilli, sugar, fish sauce and coconut cream in a large non-metallic bowl. Add the salmon and turn to coat in the marinade. Chill for up to 1 hour.
2. Meanwhile, mix all of the salsa ingredients in a medium bowl. Season to taste and set aside.
3. Light your barbecue to cook the salmon. Remove the salmon from the marinade and cook for 3-4 minutes each side, until cooked. Discard the remaining marinade.
4. Serve the salmon with the salsa and lime halves, as well as a crisp salad of your choice.

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