Ingredients
- 4 pcs salmon fillets
- --- Marinade ---
- 4 tbsp thai sweet chili sauce
- 1 tbsp freshly squeezed lime juice
- 1 tbsp fish sauce
- 3 tbsp soy sauce
- 1 tsp dried coriander or a handful of fresh coriander, finely chopped
- 1/4 tsp black pepper
- 3-4 cloves garlic, crushed
- --- Vegetable Skewers ---
- Eggplant
- Zucchini
- Mushrooms
- 1 pcs onion, cut into 4 pieces and separated into 4-5 layers
- Bell pepper
- Oil for spraying
- --- Dipping Sauce ---
- 3 pcs spring onions, finely chopped
- 3 tsp freshly squeezed lime juice
- 2 tsp fish sauce
- 1 tbsp palm sugar, finely chopped
- 1 tbsp soy sauce
- Chili, finely chopped to taste
Instructions
Start with the vegetable skewers. Cut the vegetables into roughly equal-sized pieces, spray lightly with oil, and set aside.
Make the dipping sauce by mixing all ingredients together and set aside.
Prepare the salmon marinade by combining all ingredients. Pat the salmon fillets dry with paper towels and place them in the marinade.
Fire up the grill. Begin with the vegetable skewers and grill until they start to look done.
Place the salmon on the grill and cook. Carefully flip after a few minutes and grill until the salmon is cooked through.
Notes
Tip: Cut the vegetables into equal-sized pieces for even cooking. Pat the salmon dry with paper towels before marinating for better adhesion.
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