THAI-CHILLI-SALMON

THAI CHILLI SALMON

Serves
4×150-175g (5-6oz) middle-cut salmon fillets, skinned.

Marinade
2tbsp fish sauce (nam pla) finely grated zest and juice of 1 lime 1 large fresh red chilli, halved, seeded, and finely chopped 2.5cm (1in) piece of fresh root ginger, peeled and finely grated a few fresh coriander stems, finely chopped fresh cpriander leaves to serve 1 lime, cut into wedges.

1- Put the salmon fillets in a single layer in a shallow non-metallic dish, add the marinate ingredients and turn to coat. Cover and marine in the refrigerator for 2-3 hours, turning the salmon once.
2- Lift the salmon from the marinate and cook under a preheated hot grill, 7.5cm (3in) away from the heat, for 5-6 minutes on each side until he salmon is opaque and the flesh flakes easily. Serve hot, with coriander and lime.