Grilled Salmon with Chili-Lime Sauce (Plah Sah-mohn Pao)
Grilled Salmon with Chili-Lime Sauce (Plah Sah-mohn Pao) September, 2005 Serves 6 / Thais eat lots and lots of fish.
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Cooking tools:
- Food processor
- Blender
- Mortar and pestle
- Grill
- Grill rack
- Baking pan
- Oven
- Mixing bowl
- Zip-top bag
- Measuring spoon
- Serving platter
- Spoon
- Refrigerator
- Plastic wrap
- Tongs
Ingredients
- 3 tablespoons coarsely chopped garlic
- 3 tablespoons coarsely chopped cilantro leaves and stems
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons canola or olive oil
- 1 1/2 pounds salmon fillets (or tuna, snapper, cod, catfish, or tilapia)
- 3 tablespoons fresh lime juice
- 2 tablespoons sugar
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped fresh hot green chili, such as jalapeño
- 1 teaspoon finely chopped cilantro
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