Thai Salmon Satay
Thai satay spices are used to marinate salmon for this versatile grilled dish. Serve with peanut sauce on the side for dipping!
Servings: 4
Cost: $10.00
Equipment
- Bamboo Skewers
- Grill or Grill Pan
- Grater or Microplane
Ingredients
- 1 stalk Lemongrass, outer leaves, base and top stalk discarded
- 2 1-inch pieces 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 Goriander
- 1 teaspoon Light Brown Sugar
- 3 Tablespoons Light Coconut Milk
- 1 Tablespoon Soy Sauce
- 1 Tablespoon finely chopped Roasted Peanuts (use Tamari for gluten free)
- 1 1/2 pounds Fresh Salmon, cut into 1-inch cubes
- 1 Lime, thinly sliced
Instructions
- 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).
Nutrition
Calories: 279kcal | Carbohydrates: 4g | Protein: 35g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 347mg | Potassium: 909mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 2mg