Ginger and lime grilled salmon with wild rice salad
2 tablespoons kecap manis
¼ 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.