Grilled Salmon With Chili-Lime Sauce

We just love salmon and really enjoyed this recipe for it, which was adapted from Quick & Easy Vietnamese. You can sub another meaty fish, if you wish, such as tuna or halibut.

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• For The Salmon

• 2  tablespoons  vegetable oil
• 2  tablespoons  coarsely chopped fresh ginger
• 1  tablespoon  chopped garlic
• 1  tablespoon  chopped shallot
• 2  tablespoons fish sauce
• 1  tablespoon soy sauce
• 1  tablespoon sugar
• 1 1⁄4 lbs salmon fillets

• For The Sauce

• 1⁄4 cup fish sauce
• 3  tablespoons  freshly-squeezed lime juice
• 2  tablespoons water
• 2  tablespoons sugar
• 1⁄4 teaspoon  chili-garlic sauce
• 1  tablespoon  thinly sliced green onion

Directions

1. To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
2. Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
3. Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
4. To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
5. To cook the fish, build a hot charcoal fire or preheat a gas grill.
6. Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
7. Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
8. Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.