Thai-Style Salmon Satay
Thai-style satay spices are used to marinate salmon for this versatile grilled dish. Serve with peanut sauce on the side for dipping!
- 1 lemongrass stalk, outer leaves, base and top stalk discarded
- 2 1- inch pieces of fresh turmeric, peeled (or substitute 2 tsp. ground dried turmeric and 1 teaspoon warm water)
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced fresh lime zest
- 1/2 teaspoon ground coriander
- 1 teaspoon light brown sugar
- 3 Tablespoon light coconut milk
- 1 Tablespoon soy sauce (make sure to use gluten-free soy sauce, if appropriate)
- 1 Tablespoon finely chopped roasted peanuts
- 1 and 1/2 pounds fresh salmon, cut into 1-inch cubes
- 1 lime, thinly sliced
- 16 bamboo skewers soaked in water 1 hour
Using the finest slats of a grater (I use a Microplane), grate the lemongrass, turmeric, and ginger into a mixing bowl. Add the lime zest, cumin, brown sugar, coconut milk, soy sauce and peanuts and whisk to combine. Add the salmon cubes to the bowl, stirring to coat in marinade and refrigerate for 30 minutes.
Prepare a grill (or a grill pan on the stove) over medium heat. Thread the salmon and lime slices evenly onto bamboo skewers. Grill until fish is opaque in the center, turning halfway through cooking, 5-8 minutes.
Serve with peanut dipping sauce (below).