Asian Grilled Salmon

Ingredients

• 80 mlSoy sauce
• 45 mlVinegar
• 15 gChili flakes
• 10 gCurry powder
• 15 gGinger
• 15 gGarlic
• 60 mlOlive oil
• 30 gSugar
• 10 gPepper
• 22.5 gCurry paste
• 680 gSalmon
• 6 gBasil
• 4 gCoriander

Instructions

1. 1

   Marinate

   • Puréé all ingredients except the salmon and fresh herbs in a blender until smooth.
   • Pour the marinade into a plastic bag, add the salmon and toss to coat.
   • Seal the bag removing as much air as possible and refrigerate up to 4 hours.
2. 2

   Prepare grill

   • Preheat about 2 kg charcoal in a chimney starter. Spread hot coals evenly in the grill.
   • Remove salmon from the marinade and discard remaining marinade. Let the salmon sit at room temperature until coals are ready.
3. 3

   Grill

   • Quickly swab the hot grate with a towel (lightly oiled) to prevent sticking.
   • Place the salmon on the hottest spot, skin-side up, and grill 3–5 minutes per side for medium, turning 90° halfway for grill marks.
   • Transfer to a plate and cover tightly with foil. Rest 5 minutes.
4. 4

   Serve

   • Move salmon to warmed plates, sprinkle with chopped basil and cilantro.
   • Garnish with citrus wedges if desired and serve immediately.