Thai Street Vendor Salmon Skewers
eatoplan
October 30, 2024
- Prepare the Salmon:
- Remove the skin from the salmon fillet and trim away any brown fatty areas.
- Insert 8 bamboo skewers evenly across the fillet, spacing them about 1.5 inches apart, from the thick end to the thin. Slice between the skewers to create individual salmon pieces on each skewer.
- Make the Marinade:
- In a bowl, combine lime juice, lime zest, minced ginger (a garlic press works well for this), and the remaining marinade ingredients. Adjust seasonings to taste.
- Marinate the Salmon:
- Place the salmon skewers in a deep bowl or resealable bag, adding half the marinade (reserve the other half for serving). Refrigerate for 30 minutes to 1 hour, but avoid longer marinating, as the lime juice will start to “cook” the fish.
- Grill the Salmon:
- Preheat the grill to high heat. Grill skewers until the salmon is cooked through and slightly charred, about 3–4 minutes per side.
- Serve:
- Arrange skewers on a platter and serve with chilled raw yu choy leaves. Wrap each bite of salmon in a leaf and drizzle with the reserved sauce for a refreshing twist. Enjoy!
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Ingredients:
Adjust Servings
| 1sheets puff pastry | |
| 4servings egg to glaze beaten | |
| 4servings castor sugar for sprinkling | |
| 8tablespoons crème fraiche canned, (you can add according to your choice both crème and strawberries) | |
| 100g strawberries fresh | |
| 0.5cup chocolate plain, melted | |
| 1bunch yu choy | |
| 0.25cup brown sugar | |
| 1teaspoon chili sauce hot | |
| 2tablespoons fish sauce | |
| 2tablespoons ginger fresh, minced | |
| 1tablespoon ground turmeric dried | |
| 1 lime | |
| 1.5pounds salmon fillet |
Directions
1.
Prepare the Salmon
1. Remove the skin from the salmon fillet and trim away any brown fatty areas. | 2. Insert 8 bamboo skewers evenly across the fillet, spacing them about 1.5 inches apart, from the thick end to the thin. Slice between the skewers to create individual salmon pieces on each skewer.
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2.
Make the Marinade
In a bowl, combine lime juice, lime zest, minced ginger (a garlic press works well for this), and the remaining marinade ingredients. Adjust seasonings to taste.
Mark as complete
3.
Marinate the Salmon
Place the salmon skewers in a deep bowl or resealable bag, adding half the marinade (reserve the other half for serving). Refrigerate for 30 minutes to 1 hour, but avoid longer marinating, as the lime juice will start to "cook" the fish.
Mark as complete
4.
Grill the Salmon
Preheat the grill to high heat. Grill skewers until the salmon is cooked through and slightly charred, about 3–4 minutes per side.
Mark as complete
5.
Serve
Arrange skewers on a platter and serve with chilled raw yu choy leaves. Wrap each bite of salmon in a leaf and drizzle with the reserved sauce for a refreshing twist. Enjoy!
Mark as complete
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