Lemongrass Salmon
Course: DinnerCuisine: MediterraneanDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
40
minutesI love lemongrass and the flavors here pair nicely with the fish as well as a dry rose on a hot summer night. I serve this with cous cous or Jasmine Rice. My husband grilled the fish with lots of vegetables from our garden: peppers, eggplant and zucchini. This dish is fabulous. They say never serve fish for a dinner party but this dish is so good and the flavors are out of this world.
Ingredients
2 lbs salmon, wild
2 lemongrass stalks, trimmed and tender parts crushed and minced
3 gloves garlic, minced
1/3 cup fresh cilantro, chopped and some saved for garnish
3 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 teaspoon ground coriander
1/4 cup olive oil, divided
2 limes, zested and juiced
2 Tablespoons honey
Avocado oil for the grill if grilling
Directions
- In a bowl, whisk together olive oil, lime juice, zest, honey, salt, and white pepper. Add the lemongrass, cilantro, garlic, ground coriander, and whisk to combine.
- Place salmon in a container and marinate covered in the refrigerator for up to an hour. Preheat oven to 300. Line a rimmed baking sheet with foil and brush foil with avocado oil.
- Place the salmon skin side down on prepared pan and slow roast if thinner for 12-18 and if a thicker cut of fish, about 25-35.
- Remove from oven and serve with a pinch of lime, pinch of salt and garnish with more cilantro.
