Thai Grilled Salmon with Mango and Cucumber Salad | RICARDO

Ingredients

• 2 tbsp brown sugar
• 2 tbsp fresh ginger, chopped
• 2 tbsp (30 ml) toasted sesame oil
• 2 tbsp (30 ml) soy sauce
• 15 ml (1 tbsp) lime jus
• 1 tbsp sweet paprika
• 2 tsp (10 ml) Sriracha
• 2 green onions, finely chopped
• 2 garlic cloves, chopped
• 1 ½ lb (675 g) salmon with the skin (taken from the thickest part of the fillet)
• 1 tbsp brown sugar
• 1 tbsp (15 ml) lime juice
• 1 tbsp (15 ml) fish sauce
• 1 tbsp (15 ml) toasted sesame oil
• 1 bird’s eye chili pepper, seeded and thinly sliced
• 2 mangoes, ripe but firm, peeled and thinly sliced
• 2 Lebanese cucumbers, thinly sliced on an angle
• 1 tsp roasted sesame seeds
• Basil leaves (purple or green) torn, to taste