Thursday, July 5, 2012

Serving Up {Fish}: Thai Barbecued Salmon Filet

Sometimes I will be really excited to share a recipe only to realize, either when taking the photos or when editing the photos, that the photos just don't do the meal justice.  I mean, this lasagna is one of my favorite but do you know how difficult it is to photograph?  It is downright ugly (note to self to re-photograph).

Not the case with this meal!  Forgive me for not being humble, but it is gorgeous (even though I forgot the mangoes)!  And it is equally delicious!  I really love to make salmon, or most fish for that matter, because it really can be an impressive meal, yet it cooks so quickly that you aren't stuck in the kitchen forever slaving over it.  This recipe uses a marinade that you prepare ahead of time, so the most time consuming part of the entire meal is cooking the rice.  Now that is my kind of meal!

One Year Ago: Philly Steak
                        French Bread

(recipe from Chef Dave Prows, Good Things Utah 2003)
printable version

2 Boneless Salmon Filets
Marinade (detailed below)
1 cup julienne carrots
1/4 cup sliced green onions
1/4 cup sliced red bell peppers
1/4 cup fresh mango
1 tsp. lemon pepper

Marinade Ingredients:
1 cup vegetable oil
1/4 cup soy sauce
1/4 cup Rice vinegar
1 tsp. chopped garlic
1 tsp. chopped ginger
1/2 cup honey
1 bunch fresh cilantro
1 Tbs. julienne red onion
1 Tbs. fresh limejuice

For the marinade, add all the ingredients together in one bowl and allow to sit overnight.
30 minutes before cooking, add the vegetables and salmon to the marinade.

Make a bowl with several layers of foil and place the fish flat on the foil and pour the marinade and the vegetables and mangoes over the top. Season with lemon pepper. Seal the foil bowl around the fish and place on the hot barbecue grill.  After 10 minutes on the grill, open the foil bowl and remove the fish. Place
the fish on the grill and baste with the marinade until the fish has finished cooking. Remove the fish from the grill and top with the vegetables and mangoes. Serve with rice (chef suggest Jasmine or Sticky Rice)

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