Exotic Asian flavor to this salmon gives the marinade based on fresh ginger, garlic, lemongrass, lime juice, sugar and fish sauce, without which it is difficult to imagine Vietnamese cuisine. Pickle the fish for at least half an hour, and then grill it. Serve by watering a carrot-sesame dressing, with a side dish of vegetables или варёного риса. 
Time: 1 hour. 30 min. Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Salmon
- 2 wild salmon fillets with skin (0.7-1 kg each)
- 2 tbsp. l grape seed oil + extra for lubrication
- 1 tbsp. l grated ginger
- 2 cloves, minced garlic
- 1 small shallots, chopped
- 1 stem of lemongrass, finely chopped
- 2 lime juice
- 2 tbsp. l fish sauce
- 1 tbsp. l brown sugar
Carrot Sesame Dressing
- 3 tbsp. l fish sauce
- 2 tbsp. l rice vinegar
- 1 tbsp. l siracha sauce
- 1 tbsp. l dark sesame oil
- 2 tsp brown sugar
- 1 lime juice
- 1 carrot, chopped into thin strips
- 3 chopped green onions
Recipes with similar ingredients: salmon, grape oil, shallots, carrots, fish sauce, sriracha sauce, rice vinegar, sugar brown, lime juice, sesame oil, green onion, lemon herb, ginger root, garlic
Recipe preparation:
- Cook salmon: in a bowl, mix the butter from grape seed, ginger, garlic, shallots, lemongrass, juice lime, fish sauce, brown sugar, a pinch of salt and 0.5 tbsp. water. Place salmon on a baking tray and top with marinade. Turn the fish over so that the marinade covers both of it side. Cover and refrigerate for 30 minutes.
- Meanwhile, prepare a carrot-sesame dressing: in mix a small bowl of fish sauce, rice vinegar, siraca sauce, sesame oil, brown sugar, lime juice and a pinch of salt, while sugar will not dissolve. Add carrots, onions and 1/4 tbsp. water; mix to combine all the ingredients.
- Preheat the grill to moderate heat. Get the fish out of the marinade, wiping off the excess. Oil the grill rack. Lubricate the skin generously salmon grape seed oil, then lay on the grill skin way down. Close the grill lid and fry until the peel becomes crispy, and salmon will not be almost ready, about 8 minutes. Open the lid and fry until the fish is ready, yet about 5 minutes (do not turn the fish over).
- Transfer salmon to a dish, and pour carrot-sesame seeds on top refueling.
