Grilled Salmon with Spring Onions & Sesame
2 garlic cloves, thinly sliced
4 T fresh lime juice
4 t soy sauce
2 T honey
1 t chilli paste
2 T sesame oil
1 t sesame seeds, plus more for serving
4 x 180g skin-on boneless salmon portions (or steaks)
1 bunch spring onions
2 t canola oil
1 red chilli, thinly sliced
- Whisk garlic, lime juice, soy sauce, honey, chilli paste, sesame oil and sesame seeds together in a small bowl. Set around ½ aside. Season the salmon with salt and place in a resealable plastic bag with the marinade. Seal bag, pressing out air, and let the salmon sit for 30 minutes.
- Preheat the grill. Toss spring onions with oil on a rimmed baking tray and grill until lightly charred (about 3 minutes). Remove salmon from the marinade and set on top of spring onions. Spoon some reserved marinade over and grill until the salmon is charred around edges (about 6 minutes) watching closely to keep it from burning. Spoon more marinade over and top with chilli. Grill until the salmon is charred and medium-rare at thickest part, about 2 minutes. To serve, sprinkle with extra sesame seeds and serve with rice and bok choy or broccoli.
Recipe adapted from Epicurious.com
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