Thai salmon with cucumber & dipping sauce

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olive magazine

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Recipe by olive magazine

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1. Put the salmon in a bowl with the chilli, garlic, coriander, fish sauce, sesame oil and honey. Season with pepper and refrigerate for at least 20 minutes or overnight.
2. Grill or barbecue the salmon until it is crisp at the edges. If you like it cooked all the way through rather than rare in the middle then keep cooking until the fish feels very firm to the touch. Serve with the cucumber and onion sprinkled over and the sweet chilli dipping sauce.

Know-how

The marinade also works on chicken breasts, white fish fillets and even steaks. Serve with rice or noodles.

Per serving

323 kcalories, protein 29.6g, carbohydrate 10.5g, fat 18.3 g, saturated fat 3.5g, fibre 0.6g, salt 1.9 g

Latest comments and suggestions

• Ginathebestcookintown

  22 November 2007

  Ginathebestcookintown rated and commented on this recipe

  

  This recipe is to die for! I cooked it for my parents and they loved it, i have since cooked it more then once. The dippin sauce is gorgeous and the red onion and cucumber are a match made in heaven for this. I served this with rice noodles, they worked really well. I recommend using a griddle pan, works perfectly. The longer you leave it on the more the lovely marinade caramalises. DELICIOUS! TRY!

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• Sprag

  01 February 2008

  Sprag rated and commented on this recipe

  

  A really good dish! Quick and easy too. If you like thai flavours you'll love this.

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• Julie Bahrain

  21 February 2008

  Julie Bahrain rated and commented on this recipe

  

  Great salmon dish, lovely flavours. Had one piece left over that we had cold with salad and that was good too.

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• Helen

  15 April 2008

  Helen rated and commented on this recipe

  

  Absolutely delicious and very easy. Only marinaded mine for 1 hour or so but would leave it longer next time for a more intense flavour. Will def be making it again. Still intrigued how this recipe provides a meal for 40 people though!!! :)

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• Paula

  07 May 2008

  Paula commented on this recipe

  Used the sauce with both salmon and chicken, big hit with all the family. I'll definitely be making this again.

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• harapeko

  16 September 2008

  harapeko rated this recipe

  

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• Sue

  23 September 2008

  Sue commented on this recipe

  You do not mention coriander in your list of ingredients but do in the instructions. You may need to amend one or the other.

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• Hayley

  09 October 2008

  Hayley commented on this recipe

  This was gorgeous!! I added a little fresh ginger and some sweet chilli sauce to the marinade, and used up the left-over marinade by serving the salmon with a vegetable and noodle stirfry instead of rice. Will definately be making this again!!

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• anniokm

  06 November 2008

  anniokm rated and commented on this recipe

  

  Quick, simple and soooo delicious!!!!!!!!!!!!!

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• jazz

  16 December 2008

  jazz commented on this recipe

  this was the best salmon i've ever had... what a lovely meal, thank you!

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Ingredients

• 4 salmon fillets
• 1 thumb sized red chilli , deseeded and finely chopped
• 2 garlic cloves , finely chopped
• 1 tbsp fish sauce
• 1 tbsp sesame oil
• 2 tbsp honey
• 1/4 cucumber , diced
• red onion , diced
• 4 tbsp sweet chilli sauce , mixed with a squeeze of lime juice
• coriander , handful, roughly chopped

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Difficulty and servings

Serves 40

Preperation and cooking times

Ingredients

• 4 salmon fillets
• 1 thumb sized red chilli , deseeded and finely chopped
• 2 garlic cloves , finely chopped
• 1 tbsp fish sauce
• 1 tbsp sesame oil
• 2 tbsp honey
• 1/4 cucumber , diced
• red onion , diced
• 4 tbsp sweet chilli sauce , mixed with a squeeze of lime juice
• coriander , handful, roughly chopped

Per serving

323 kcalories, protein 29.6g, carbohydrate 10.5g, fat 18.3 g, saturated fat 3.5g, fibre 0.6g, salt 1.9 g

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