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This is the most amazing recipe that I have come across for grilling salmon. I am not sure if it is ok to post it in the recipe center, since it is a recipe from Bon Appetit, The Grilling Issue, July 2011.
I only had to change one ingredient, the sugar, to make it compliant. However, I could not find lemongrass, which is a neutral on my SWAMI, so I made the recipe without it.
3 oz. of agave syrup (recipe calls for 3 oz. palm sugar or 6 1/2 tbsp light brown sugar) 1/2 cup fresh lime juice 1/2 cup fish sauce 1/2 cup coarsley chopped fresh cilantro 2 tbsp chopped peeled fresh ginger 4 red Thai chiles r 6 fresno chiles, thinly sliced (I used a different type of hot peppers and only used two peppers) 3 tbsp minced lemongrass (from peeled bottom 4" of 2 large stalks)
If you use the palm sugar, you need to dissolve it in 3 tbsp water over low heat and then reserve some of it for a glaze.
Combine all ingredients, pour over the salmon, cover and refrigerate for at least three hours. Remove salmon and grill. Simmer marindade and reserved palm syrup until reduced to 3/4 cup. Brush glaze onto salmon during last few minutes of serving and pour the remainder on top.
Because of the peppers, this dish is very spicey but with a fresh, delicious taste! Bon Appetit!
Here are a couple of photos - fish on the grill and fish cooked and the sauce boiled and poured over the fish before serving.
I have to say, this is about the best salmon recipe I have ever had. It was really amazing.
One thing I might do differently next time is to drain the cilantro, peppers and ginger from the liquid before boiling the liquid and ONLY boiling the liquid. The last time I made it I left the herb uncooked and I think it was better that way. The agave syrup settled on the bottom of the dish I marinated the fish in, so I gave my husband a pastry brush to brush the agave onto the fish while it was on the grill. It was funny that while cooking it, the fish did not appear done, but it was, so be careful not to overcook it. The lime juice may begin to cook the fish prior to actually cooking on the grill.