BBQ三文魚配熱帶水果莎莎

成分

2 garlic cloves, finely chopped 5cm fresh ginger, finely chopped 5 fresh kaffir lime leaves, finely chopped or the finely grated zest of 1 lime 1 mild red chilli, deseeded and finely chopped1 tbsp caster sugar 1 tbsp Thai fish sauce (nam pla) 200ml carton coconut cream 4 x 150g salmon fillets with skin 2 limes, halved

For the salsa1 mango, halved, stoned, peeled and diced1/2 cucumber, diced 1 small papaya, peeled, halved, deseeded and diced 2 ripe avocados, halved, stoned, peeled and diced 1 mild red chilli, deseeded and finely chopped 1 small garlic clove, crushed 2 tbsp honey 2 tbsp extra-virgin olive oil Juice of 2 limes Juice of 1/2 orange4 tbsp chopped fresh coriander

烹飪指示

1. Combine the garlic, ginger, lime leaves or lime zest, chilli, sugar, fish sauce and coconut cream in a large non-metallic bowl. Add the salmon and turn to coat in the marinade. Chill for up to 1 hour.2. Meanwhile, mix all of the salsa ingredients in a medium bowl. Season to taste and set aside.3. Preheat a griddle pan until hot or light a barbecue to cook the salmon. Remove the salmon from the marinade and cook for 3-4 minutes each side, until cooked. Discard the remaining marinade.4. Serve the salmon with the salsa, Tomato and sharon fruit salad and the lime halves.