Grilled Salmon with Kaffir Lime Sauce

Serves: 4
Total Calories: 374


2 tablespoons olive oil
1 tablespoon Tommy Tang's Thai seasoning
4 8 ounce salmon fillets, 3/4 to 1 inch thick
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons finely chopped red onions
2 tablespoons finely chopped garlic
3/4 cup
2 tablespoons finely chopped kaffir lime leaves
1 cup whipping cream
2 teaspoons Thai fish sauce
1 teaspoon white pepper
2 tablespoons salmon caviar
4 kaffir lime leaves (garnish)


Combine 2 tablespoons olive oil with Thai seasoning in a medium mixing bowl and whisk to blend well. Add salmon and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours.

Prepare charcoal grill. Grill salmon fillets 5 minutes on each side. Set aside and keep warm. Alternatively, heat 1 tablespoon olive oil in a large skillet over high heat. Add salmon fillets and sear 3 to 4 minutes on each side. Or, preheat oven broiler, place salmon fillets, coated with leftover marinade, on a think pan and cook 5 to 6 minutes.

For sauce, melt butter with olive oil in a medium saucepan over high heat. Add onions and garlic and sauté until lightly browned, about 2 minutes. Add coconut milk and like leaves and bring to boil, stirring constantly. Add cream, fish sauce, and white pepper and return to boil, stirring constantly. Reduce heat to low and simmer 4 minutes. Strain sauce through fine sieve.

Divide sauce among 4 serving plates, smoothing over entire bottom of plate. Place 1 salmon fillet on center of each plate. Sprinkle caviar over sauce, garnish with lime leaves, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 374
Calories from Fat: 370

This Grilled Salmon with Kaffir Lime Sauce recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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