This recipe was leached from, I think, NEXT Magazine while waiting in a reception.
In particular the sauce was superb and would go with a lot of things. It would
all go well with trout as well. The palm Sugar adds a unique flavour, so worth
trying to find it, if not raw brown sugar will substitute.
THAI SALMON WITH MINT DIPPING SAUCE
500 g of Salmon, thick end with bones removed via Tweezers
3 Tsps minced garlic
1/4 cup fresh lime juice
3 Tbs chopped fresh coriander, root part preferred for taste
2 Tbs of good quality coconut cream
1 Tbs of grated Palm Sugar
1 Tbs of Thai Fish Sauce
1/4 Tsp of ground white pepper
Cut the salmon into 1 inch wide strips (skin stays on) and mix all the ingredients
and marinate the salmon (or Trout) strips in there for 30 mins only (or the Lime
juice will 'cook' it)
Thread onto long skewers and grill quickly on the BBQ. I think this would be
equally good as a fillet and then BBQ on a hot plate on the BBQ.
MINT DIPPING SAUCE
1/2 cup thick Greek plain yoghurt
1/4 cup of coconut cream
1 Tbs of grated palm sugar
1 Tbs of finely chopped fresh mint
Mix well and refrigerate until needed. Stir again before serving.
Enjoy
Frenchy