Serves 4–6 / Preparation 20 minutes / Marinating 1 hour / Grilling 10–15 minutes
| 50 ml soy sauce 2 handfuls fresh coriander leaves + for garnish thumb-sized piece of fresh ginger, grated 4 cloves garlic, pressed 1 large salmon fillet (about 1 kg) 4 tablespoons honey 1 red chili pepper, cleaned and finely chopped 2 spring onions, sliced into thin rounds 2 limes, halved green salad to serve |
1. In a mortar and pestle, crush the lemongrass until fragrant. Add the soy sauce, coriander, ginger and garlic. Place the salmon on a tray and coat it evenly with this marinade. Cover with cling film and leave in the fridge to marinate for an hour. 2. Preheat the grill in the oven to 200 °C. Line the baking sheet with baking paper. After an hour of marinating, transfer the salmon to the prepared baking sheet, brush it with honey, put it in the oven and grill for 10–15 minutes until just cooked.
3. I transfer it to a serving bowl or cutting board, shred it a little with a fork, sprinkle it with chili pepper, spring onion, coriander leaves, and serve it with limes and a green salad.
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