4-6

Easy Barbecued Salmon Curry
By Peter Evans

Ingredients

1 side salmon, about 750 grams
1 tablespoon Thai red curry paste
125 ml coconut cream
2 teaspoons grated palm sugar or soft brown sugar
2 tablespoons fish sauce
2 tablespoons finely chopped coriander, root and stem
2 lemongrass stems (white part only), finely sliced
4 tablespoons olive oil
3 tablespoons store-bought fried shallots
1 kaffir lime leaf, finely julienned
½ cup coarsely chopped coriander, plus extra for garnish
Lime wedges, to serve

 

Remove all bones from the salmon using pliers or tweezers, cut through the flesh in a criss-cross pattern. Combine the curry paste, coconut cream, palm sugar, fish sauce, coriander root and stem, lemongrass and half the oil and mix well. Rub the mixture evenly over the salmon and marinate for at least 20 minutes.

Preheat the barbecue hotplate to medium high and grease with the remaining oil. Place the salmon on the hotplate, skin side down, cover and cook for about 10 minutes. Remove from the heat and cool slightly before serving. Top with fried shallots and kaffir lime strips and coriander. Serve with lime wedges.

"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"

"Pete Evans’ recipe also appears in the book My Grill-foog from barbeque by Pete Evans. Published by Book Australia 2009."