Thai Street Vendor Salmon Skewers
You can never have too many main course recipes, so give Thai Street Vendor Salmon Skewers a try. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 4 and costs $4.43 per serving. One serving contains 324 calories, 36g of protein, and 11g of fat. This recipe is liked by 3 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. If you have yu choy, salmon fillet, lime, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. This recipe is typical of Asian cuisine. Overall, this recipe earns a spectacular spoonacular score of 92%. Try Thai Street Vendor Salmon Skewers, Persian Street Vendor Kebabs, and Thai Street Chicken for similar recipes.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 bunch Yu Choy
1/4 cup Brown Sugar
1 teaspoon Hot Chili Sauce
2 tablespoons Fish Sauce
2 tablespoons Minced Fresh Ginger
1 tablespoon ground Dried Turmeric
1 Lime
1 1/2 pounds Salmon Fillet
Equipment:
garlic press
skewers
grill
bowl
Cooking instruction summary:
- Remove skin from salmon fillet and trim away any brown fatty areas.
- Place 8 bamboo skewers into the fillet running from the thick side to the thin about 1.5 inches apart. Then slice the fillet so that you have individual pieces of salmon on the skewers.
- Make a sauce combining the remaining ingredients, including the juice from the lime and the zest. It's also easiest to mince the ginger by putting it through a garlic press. You can adjust the mix of ingredients to match your personal tastes.
- Place the salmon in a deep bowl or ziploc bag and marinate in about half of the sauce, reserving the rest for serving. Refrigerate for 30 minutes to an hour, more will break down the fish and cause it to "cook" a bit in the lime juice.
- Grill skewers on a high heat and serve. Eat with chilled raw Yu Choy, which you use to wrap bits of the fish and drizzle with remaining sauce.
Step by step:
1. Remove skin from salmon fillet and trim away any brown fatty areas.
2. Place 8 bamboo skewers into the fillet running from the thick side to the thin about 1.5 inches apart. Then slice the fillet so that you have individual pieces of salmon on the skewers.Make a sauce combining the remaining ingredients, including the juice from the lime and the zest. It's also easiest to mince the ginger by putting it through a garlic press. You can adjust the mix of ingredients to match your personal tastes.
3. Place the salmon in a deep bowl or ziploc bag and marinate in about half of the sauce, reserving the rest for serving. Refrigerate for 30 minutes to an hour, more will break down the fish and cause it to "cook" a bit in the lime juice.Grill skewers on a high heat and serve. Eat with chilled raw Yu Choy, which you use to wrap bits of the fish and drizzle with remaining sauce.
Nutrition Information:
covered percent of daily need
