Serves 4
4 salmon fillets
1 small sized red chilli, deseeded and finely chopped
2 cloves garlic, finely chopped
A handful coriander, roughly chopped
1 tbsp. fish sauce
1 tbsp. sesame oil
2 tbsp. honey
¼ cucumber, diced
½ red onion, diced
4 tbsp. sweet chilli sauce mixed with a squeeze of lime juice
Put the salmon in a bowl with the chilli, garlic, coriander, fish sauce, sesame oil and honey. Season with pepper and refrigerate for at least 20 minutes or overnight.
Grill or barbecue the salmon until crisp at the edges and firm to touch.
Serve with the cucumber and onion sprinkled over and the sweet chilli dipping sauce to the side.
Note: This dish also works well with a firm white fish such as cod or haddock.
