Thai street vendor salmon skewers

Name: Thai street vendor salmon skewers
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch yu choy; 0.25 cup brown sugar; 1 tsp chili sauce; 2 Tbsps fish sauce; 2 Tbsps fresh ginger root; 1 Tbsp turmeric; 1 lime; 1.5 pounds salmon cutlet

Thai Street Vendor Salmon Skewers is a flavorful main course dish with a hint of ginger, ground turmeric, and lime, and fish sauce. This recipe is suitable for those following a gluten-free, dairy-free, fodmap-friendly, and pescatarian diet. It is a great option for fans of Asian cuisine and is best enjoyed during summer BBQs or dinner parties.

Ingredients

yu choy

1 bunch

brown sugar

0.25 cup

chili sauce

1 tsp

fish sauce

2 Tbsps

fresh ginger root

2 Tbsps

turmeric

1 Tbsp

lime

salmon cutlet

1.5 pounds

Method

Remove skin from salmon fillet and trim away any brown fatty areas.
Place 8 bamboo skewers into the fillet running from the thick side to the thin about 1.5 inches apart. Then slice the fillet so that you have individual pieces of salmon on the skewers.Make a sauce combining the remaining ingredients, including the juice from the lime and the zest. It's also easiest to mince the ginger by putting it through a garlic press. You can adjust the mix of ingredients to match your personal tastes.
Place the salmon in a deep bowl or ziploc bag and marinate in about half of the sauce, reserving the rest for serving. Refrigerate for 30 minutes to an hour, more will break down the fish and cause it to "cook" a bit in the lime juice.Grill skewers on a high heat and serve. Eat with chilled raw Yu Choy, which you use to wrap bits of the fish and drizzle with remaining sauce.

Nutrition:

376 kcal

Carbs

32 g

Fat

11 g

Protein

35 g

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