Recipe uploaded by

7 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Mix the tamarind, lemongrass, chilli, ginger, palm sugar and mint together in a small bowl. Put the salmon on a greased piece of foil or a banana leaf (find these in the frozen section at Asian supermarkets).
2. Brush a thick layer of the sauce over the salmon and grill for 10 minutes.
3. Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.

277 kcalories, protein 24.3g, carbohydrate 17g, fat 12.9 g, saturated fat 2.6g, fibre 0g, salt 0.14 g

Latest comments and suggestions

• Helen from Reading

  02 June 2008

  Helen from Reading rated and commented on this recipe

  

  I made this for a BBQ whilst camping at Wellington Country Park. Wrapped the salmon in a foil parcel and cooked for approximately 20 minutes. The thai flavours were delicious and a real treat whilst camping.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nat eve

  02 August 2008

  nat eve rated and commented on this recipe

  

  We all really enjoyed the salmon, it was nice to cook something different for a BBQ

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shelley

  19 April 2009

  Shelley rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Laura

  27 June 2009

  Laura rated and commented on this recipe

  

  Worked well under the grill. Great flavours and very easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kedgeree

  29 June 2009

  Kedgeree rated and commented on this recipe

  

  This was delicious and really had the WOW factor! I served it with bok choy and sesame oil.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caroline

  07 July 2009

  Caroline rated and commented on this recipe

  

  Pretty nice, I will make again. I wasn't sure what to serve it with though. I was going to steam some pak choi but thought this wouldn't be enough.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bev 38

  10 August 2009

  Bev 38 rated and commented on this recipe

  

  simply delicious! a very tasty bbq dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bev's file

  12 August 2009

  Bev's file commented on this recipe

  Sounds a lovely dish. But where do you buy tamarind purée? And banana leaves for that matter. My local Asian store had neither products & no idea where to get them from.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4543/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 100g jar tamarind purée
• 2 stalks lemon grass , sliced (woody layers removed)
• 1 small red chilli , seeds removed and finely chopped
• 3 cm root ginger , grated
• 3 tbsp palm sugar or honey
• a small bunch mint , chopped
• 700g piece salmon , skin on
• a small handful coriander , chopped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 100g jar tamarind purée
• 2 stalks lemon grass , sliced (woody layers removed)
• 1 small red chilli , seeds removed and finely chopped
• 3 cm root ginger , grated
• 3 tbsp palm sugar or honey
• a small bunch mint , chopped
• 700g piece salmon , skin on
• a small handful coriander , chopped

277 kcalories, protein 24.3g, carbohydrate 17g, fat 12.9 g, saturated fat 2.6g, fibre 0g, salt 0.14 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk