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Thai Ginger-rubbed Grilled Salmon with Green Curry Sauce

With Thai-inspired flavours of lemongrass, basil, galangal and green chilies, this grilled salmon is perfect for dinner parties, family dinners or any other occasion. Serve with rice or rice noodles, if desired. This is adapted from a recipe by Cat Cora. 

20 min
PREP TIME
15 min
COOK TIME
120
CALORIES
18
INGREDIENTS

INGREDIENTS

Preparation

  • 1 Green Curry Sauce: In medium saucepan, combine all sauce ingredients; bring to a simmer over medium heat, stirring occasionally. Cover and keep warm.
  • 2 For the salmon, preheat grill to medium-high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon, by folding a long piece in half, dull side of foil facing up, and folding all four sides to form rim. Place foil tray on baking sheet (to easily transport to grill); brush top of “tray” with olive oil to coat.
  • 3 In small bowl, mix ginger, basil, salt, coriander, cumin, paprika, turmeric and cayenne pepper. Place salmon on foil tray, skin-side down (whether or not fillets are skin-on or off). Sprinkle 2 tsp (10 mL) of the lime juice over salmon; rub ginger spice mix into salmon.
  • 4 Carefully slide foil tray from baking sheet onto hot grill; close lid and cook until salmon flakes easily when tested, 10 to 15 minutes (it’s not necessary to turn salmon).
  • 5 To serve, squeeze remaining 4 tsp (20 mL) lime juice over salmon; spoon some of the Green Curry Sauce on top. Sprinkle with fresh basil, if using.
  • 6 Test Kitchen Tips:
    • This makes a larger amount of Green Curry Sauce than needed for recipe. Remaining sauce can be covered and refrigerated for up to 3 days, or frozen for up to 2 months.
    • Choose skin-on or skinless salmon fillets that are about 1-inch (2.5 cm) thick, if possible.
    • If preferred, salmon can be baked on a foil or parchment paper-lined baking sheet in a preheated 400°F (200°C) oven instead.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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