The secret to this tempting salmon recipe is the sauce — a smooth, flavourful and slightly fiery one made with coconut milk. After marinating the fish, just boil down the liquid.
Coconut-basil barbecued salmon
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- 398-mL can coconut milk
- 2 tbsp freshly squeezed lime juice , about 1 lime
- 1 tbsp brown sugar
- 1 to 2 tsp hot chili-garlic sauce
- 6 salmon steaks or fillets , each about 180 to 250 g
- 2 green onions
- 1/3 cup finely chopped fresh basil
- In a bowl or measuring cup, stir coconut milk with lime juice, brown sugar and chili-garlic sauce. Place salmon in a large plastic bag. Pour in marinade. Push fish down into marinade. Squeeze out as much air as possible. Seal tightly with an elastic band as close to fish as possible. Refrigerate at least 1 hour or up to half a day.
- Lightly oil grill. Heat barbecue to medium-high. Place salmon on grill. Reserve remaining marinade. Grill salmon with lid closed until a knife tip inserted in centre of fish comes out warm, 8 to 10 minutes. Turn halfway through.
- Meanwhile, pour reserved marinade into a large frying pan set over medium-high heat. Bring to a boil. Stir often, uncovered, until thickened, 7 to 8 minutes. Meanwhile, thinly slice onions diagonally. Remove pan from heat and stir in basil and half of onions. Pour a little sauce in centre of each dinner plate. Place salmon in centre and spoon remaining sauce overtop. Sprinkle each serving of salmon with remaining onions.
Nutrition (per serving)
- 29.8 g,
- 6.6 g,
- 19.8 g,
- 109 mg.