Ingredients

The following ingredients have 4 Servings
  • 1 stalk Lemongrass, outer leaves, base and top stalk discarded
  • 2 1" pieces Fresh Turmeric, peeled ((or substitute 2 tsp. ground dried turmeric and 1 teaspoon warm water))
  • 1 tsp fresh Grated Ginger
  • 1 tsp minced Fresh Lime Zest
  • 1/2 tsp Ground Goriander
  • 1 tsp Light Brown Sugar
  • 3 Tbsp Light Coconut Milk
  • 1 Tbsp Soy Sauce
  • 1 Tbsp finely chopped Roasted Peanuts ((use Tamari for gluten free))
  • 1 1/2 lb Fresh Salmon, cut into 1-inch cubes
  • 1 Lime, thinly sliced

Instruction

  • Using the finest slats of a grater (I use a Microplane), grate the lemongrass, turmeric, and ginger into a mixing bowl. Add the lime zest, cumin, brown sugar, coconut milk, soy sauce and peanuts and whisk to combine. Add the salmon cubes to the bowl, stirring to coat in marinade and refrigerate for 30 minutes.
  • Prepare a grill (or a grill pan on the stove) over medium heat. Thread the salmon and lime slices evenly onto bamboo skewers. Grill until fish is opaque in the center, turning halfway through cooking, 5-8 minutes.
  • Serve with peanut dipping sauce (below).