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Barbecue Tamarind and Ginger Salmon

One of my most favourite ways to cook salmon the BBQ. Full of flavour and adored by everyone.

Barbecue Tamarind and Ginger Salmon

100g  of tamarind purée 

2 stalks lemon grass , sliced (woody layers removed) 

1 small red chilli, seeds removed and finely chopped or leave seeds in if heat wanted

A thumb sized piece of ginger, grated 

3 tbsp palm sugar/brown sugar or honey 

A small bunch mint , chopped 

A whole 700g piece salmon, skin on

A small handful coriander , chopped  

Mix the tamarind, lemongrass, chilli, ginger, palm sugar and mint together in a small bowl. 

Double up a piece of tin foil which is slightly larger than the piceof fish and grease it with a little oil.  Put the salmon on a greased piece of foil and pour over a good amount of the sauce, cover all of the fish.

Place directly on to the bbq grill and ideally if you have a hood put the hood down. If not it might just take a bit longer. Cook for about 10 minutes or until the middle part of the fish is cooked. Check by inserting a fork and knife and making sure it flakes. 

 Serve sprinkled with coriander and if any left over, a bowl of extra marinade on the side for dipping. And the clever thing is it sort of de skins itself as I always find the skin sticks to the foil during cooking, 

Serves 6

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