Thai Mustard Salmon by Charlie Mckenna

Thai Mustard Salmon by Charlie Mckenna

By Rebecca Caughey

Thai Mustard Salmon by Charlie Mckenna
Here is a NEW recipe for all the Salmon 🐟 lovers out there. This Thai Mustard Glazed Salmon uses @lilliesq Gold sauce and is such an easy one to throw on the grill any night of the week. Recipe below!
 
INGREDIENTS:
  • Lillies Q Gold Sauce, 150 grams
  • Dark brown sugar, 75 grams
  • Lime juice, 40 grams
  • Fish sauce, 27 grams
  • Soy sauce, 27 grams
  • Fresh ginger, 20 grams
  • Black garlic, 20 grams
  • Chili flakes, 4 grams
 
FOR THE GLAZE:
  1. Peel the ginger and grate using a microplaner.
  2. Peel the garlic and add the cloves to a blender/food processor. Process until puree or paste like. Slice and juice the fresh limes.
  3. Add all ingredients to a small pot. While whisking the glaze, slowly bring the temperature up just until the sugar melts.
  4. Remove from heat and allow to cool to room temperature. Once cooled, store in the fridge up to 24 hours before use.
 
GRILLED SALMON:
  1. Portion salmon into desired size. Remove skin and pin bones.
  2. Season lightly with salt and pepper, then rub lightly with a touch of oil.
  3. Heat one grill burner on high while leaving the second off to cook with indirect heat.
  4. Mark the fish on both sides quickly and carefully to get nice grill marks (we are not trying to cook, just mark the salmon).
  5. Once marked, place on the indirect heat and glaze every 5 minutes (3x), closing the lid to allow the glaze to stick.
 
SMOKED SALMON:
  1. Leaving the skin on, place salmon with skin side down on a smoker rack (spray rack with cooking oil first to avoid sticking)
  2. Glaze salmon, then put into the smoker at 225 for roughly 45 minutes. Reglaze every 15 minutes.

Share a picture of your Lillie's Q creations by tagging us @cookandnelson.

Enjoy!

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