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Ginger-and-lime grilled salmon with wild rice salad recipe
- Cuisine: Modern Australian
- Servings: Serves 4
- Cooking Time: Less than 30 minutes
- Course: Lunch, Main
Ginger and lime grilled salmon with wild rice salad
Ingredients
2 tablespoons kecap manis¼ cup (60ml) lime juice
1 tablespoon grated ginger
4 salmon fillets
2 teaspoons fish sauce
1 tablespoon caster sugar
1 tablespoon oil
2 lebanese cucumbers, diced
1 avocado, diced
2 green onions (shallots), finely chopped
1 cup chopped coriander leaves, plus extra to serve
1 ½ cups cooked basmati rice (see tip)
1 ½ cups cooked wild rice (see tip)
grilled lime slices, to serve
Preparation
Combine kecap manis, 1 tablespoon lime juice and ginger in a shallow bowl. Add salmon and toss to coat. Cover and refrigerate for 1 hour to marinate. Stand salmon at room temperature for 15 minutes before cooking.Combine fish sauce, sugar, oil and remaining lime juice. Toss cucumber, avocado, green onion and coriander through rice. Drizzle with dressing and season to taste.
Preheat barbecue on high. Drain salmon from marinade and cook for 4-5 minutes, turning once and brushing with marinade, until lightly charred and cooked through. Serve salmon with extra coriander, rice salad and grilled lime slices.
If you enjoyed this Ginger-and-lime grilled salmon with wild rice salad recipe then browse more Modern Australian recipes, christmas recipes, australia day recipes, child-friendly recipes, low-carb recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.
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Hot Tips
Festive occasions
In Dutch cuisine, festive occasions are almost always marked with desserts and sweets. Appelflappen, a fritter which is half way between an apple pie and a donut, is traditionally served on New Year’s Eve. Banketstaff, a flaky puff pastry, decorated with glace cherries is served at Christmas, as are Christmas cookies, used to decorate the tree.
Glossary
Basmati Rice
A fragrant rice native to India and Pakistan.
