This is my take on the popular pairing of salmon and cucumber. Fish sauce (“nam pla”) brings a special saltiness to the dish and complements the sweet and sour flavors. Serve with Thai rice.
Serves 4
4 pieces skinned salmon fillet, each about 6 oz (175 g)
ground white pepper
sunflower oil, for greasing
1⁄2 cucumber
For the marinade
1 lemongrass stalk, tough outer layer removed
3 tbsp fish sauce (nam pla)
3 tbsp lime juice
11⁄2 tsp finely chopped fresh ginger
2 garlic cloves, finely chopped
1 fresh Thai or mild red chilli, seeded and finely chopped
21⁄2 tsp granulated sugar
1. Lay the salmon in a shallow, nonmetallic dish in a single layer and season with pepper. Make the marinade: smash the lemongrass stalk with a rolling pin, slice it into thirds, and put the pieces in the dish with the salmon. Mix all the remaining marinade ingredients in a small bowl with 1 teaspoon of water. Set aside 2 tablespoons of the marinade and pour the rest over the salmon. Cover and chill for at least 2 hours (or overnight), turning the fish once.
2. Preheat the broiler for 5 minutes on its highest setting. Meanwhile, line a baking tray or broiler pan with foil and brush it with a little oil. Remove and discard the lemongrass from the marinade. Transfer the salmon from the marinade to the baking tray or broiler pan, placing it skinned-side down. Spoon the marinade over the salmon and broil for about 10 minutes (see Succulent, flaky salmon). Do not turn the salmon, or it may break.
3. While the salmon is broiling, partially peel the cucumber (if the skin is tough, remove it all using a vegetable peeler). Cut the cucumber into wafer-thin slices, put the slices in a wide, shallow dish, and pour over the reserved marinade. (See Crunchy, decorative cucumber.)
4. Serve the salmon fillet with the cucumber slices alongside. Spoon the marinade from the cucumber over both the fish and the cucumber.
GRILLED SALMON WITH THAI FLAVORS
KEYS TO PERFECTION
Succulent, flaky salmon
To test if the salmon is done, pull back a small piece of flesh with a fork. It should flake easily and no longer look opaque inside. If it does, cook a minute or so longer, but be careful not to overcook the fish, as it will dry out.
Crunchy, decorative cucumber
1 Using a vegetable peeler or small, sharp knife, peel off 3 or 4 slices of skin down the cucumber, with a gap between each. This will give a pattern of dark and light stripes. If sliced very thinly, the cucumber will curl slightly.
2 Marinate the cucumber for about 10 minutes only. If it’s left in the marinade for too long, it will lose its crunchy texture and bright color. You want it to retain its vibrancy and bite.