Delicious, Delicate Thai Salmon

A little prep time, and you can travel the world

We love salmon for its taste, texture, and beautiful color, but so many recipes drench it in sugary coating coatings, you lose the beauty of the fish. But with a simple marinade, it really shines!

Here's a simple recipe that's on the table in less than 30 minutes

Delicate Thai Salmon

Ingredients

4 pieces of skinned, boneless salmon filets, about 6 - 8 oz. each
ground white pepper
oil to grease pan
½ cucumber, sliced very thin

Marinade

1 stalk lemongrass with the tough outer layer removed
3 Tbsp freshly-squeezed lime juice
3 Tbsp. fish sauce (nam pla) (from Asian section of grocery store or on Amazon)
1-½ tsp. finely chopped ginger
2 large garlic cloves, finely minced
1 fresh Thai red mild chili, seeded and finely chopped.

Instructions

Lay the salmon in a shallow, nonmetal dish and season with white pepper.
Make the marinade: smash the lemongrass stalk with a rolling pin, slice it into thirds, and place the pieces in the pan with the salmon.
Mix all of the remaining marinade ingredients in a bowl with 1 teaspoon of water. Set aside 2 Tbsp. of the marinade to use when serving. Pour the remaining marinade over the salmon. Cover and chill for 2 hours minimum (up to overnight), turning the fish only once.
While preheating the broiler for 5 minutes, line a baking tray or broiler pan with foil and brush it with a little oil. Remove and discard the lemongrass from the marinade. Transfer the salmon from the marinade to the baking tray or broiler pan, placing it skinned-side down. Spoon the marinade over the salmon and broil for about 10 minutes. Do not turn the salmon or it may break.
While the salmon is broiling, peel the cucumber and then slice it into wafer-thin slices. Put the sliced cucumber in a wide, shallow dish, and pour over the reserved marinade.
Plate the salmon fillet with the cucumber slices on the side. Spoon the marinade from the cucumber over both the salmon and the cucumber.
Serve immediately.

Enjoy!