Thai Sweet Chili Salmon

This is a light, brisk preparation for salmon, with Thai flavor notes and accessible to a wide range of palates.

I often grill salmon flesh-side down for about 5 minutes (without touching it!!) and then flip.  But I have had trouble when grilling salmon marinated with a sweeter marinade - it sometimes sticks.  My sister in-law Julie taught me to simply grill skin-side down, as she does for her fantastic uber-famous Asian grilled salmon.  Her's is soy based; this is Thai sweet-chili based.  Both work wonders on the grill this way.

1-1/4 lb salmon fillet, cut into 2 portions

Marinade:
1/3 cup Thai sweet chili sauce
2 Tbsp seasoned rice vinegar
1 Tbsp fish sauce
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
1/4 cup canola oil
palmful fresh cilantro leaves, minced

lime wedges
black sesame seeds for garnish

Whisk together the marinade ingredients and reserve a scant 1/4 in a small container. Pour remaining marinade in a large zip lock bag. Put the salmon fillets in the bag with the marinade and seal. Marinate for at least an hour.

Preheat grill to medium high. Bring the salmon to room temperature. Remove the salmon from the marinade and place skin-side down on the grill. Generously spoon some marinade onto the fish, and then discard the remaining marinade in the bag.

Cover the grill and cook about 10 minutes per inch thickness of the fillet. Halfway through, check that the fish is grilling slowly and nicely, and baste with a few tablespoons of the reserved marinade.

Cut each portion in half and serve over rice or noodles.  Garnish with veggies of choice, lime wedges and black sesame seeds, if you have.

Serves 4.

Cook’s Note: I used thin Thai rice noodles as a base, steeped according to package directions. I also roasted some cauliflower, broccoli and red peppers in the oven to serve alongside. How about roasting them on the grill in a grill pan - next time!