You'll love this Thai spin on our salmon from @embersonlybbq!
- One can coconut milk
- One spoonful Thai red chili paste
- Juice of two limes
- Fresh grated ginger to taste
- 8 leaves fresh chopped basil
- 2 salmon filets
Salt the salmon filets and then pour over the mixed marinade. Keep in refrigerator for 20-30 mins.
Heat grill to 400 degrees
Cook skin side down for 4 minutes, then flip for three minutes. If possible, use a cedar plank so the skin stays intact.
Top with fresh squeezed lime juice, sesame seeds and fresh cilantro.