Grilled Salmon With Coconut Sambal
- 4 8oz Salmon Fillets
- 4 Tbsp. Thai Sweet Chili Sauce (available by the bottle at most large grocery stores, and all Asian/Chinese food stores)
- 1 Tbsp. freshly squeezed lime juice
- 1 Tbsp. fish sauce (or substitue 1 extra Tbsp. soy sauce)
- 3 Tbsp. soy sauce
- 1/4 cup chopped fresh coriander
- 1/4 tsp. black pepper
- 3-4 cloves garlic, minced
- NO-COOK COCONUT SAMBAL SAUCE:
- 1/2 can good-quality coconut milk (about 1 cup)
- 1-2 fresh red chilies, minced, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes)
- 1/2 thumb-size piece of galangal OR ginger, grated
- 1/2 Tbsp. fresh lime juice
- 1 Tbsp. fish sauce OR 1+1/2 Tbsp. soy sauce
- 2-4 tsp. brown sugar (more or less to taste)
- Make the marinade by combining all marinade ingredients together in a bowl. Note that the fresh coriander will gradually soften and meld with the other ingredients.
- Rinse and pat dry the salmon fillets or steaks. Be sure to leave the skin on.
- Place them in a large or long flat-bottomed dish and pour the marinade over.
- Turn the salmon several times in the marinade. Allow to marinate in the refrigerator for 10-15 minutes while you warm up the grill.
- Prepare the grill by brushing with a little vegetable oil to prevent sticking.
- To make the coconut sambal, simply stir all the sauce ingredients together in a bowl. Stir until the sugar has dissolved, then do a taste-test for salt and sweetness. Add more fish or soy sauce if not salty enough, or more sugar if too sour for your taste. You can also add more chili if not spicy enough. If too spicy, add more coconut milk. Set aside.
- Grill the Sockeye fillets, allowing fish to cook at least 2 minutes before turning (to prevent tearing the skin). Baste with some of the left-over marinade from the bottom of the bowl. Salmon is cooked when light pink in color and inner flesh is no longer translucent.
- Serve the grilled salmon with jasmine rice and the coconut sambal on the side and lime or lemon wedges to garnish.