Thai Street Vendor Salmon Skewers

Photo: Barnaby Dorfman

Ingredients

1 1/2 pounds Salmon Fillet

1/4 cup Brown Sugar

1 Lime

2 tablespoons Fish Sauce

2 tablespoons Minced Fresh Ginger

1 tablespoon ground Dried Turmeric

1 teaspoon Hot Chili Sauce

1 bunch Yu Choy

Preparation

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.

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About

This recipe is inspired by foods I had in Thailand. Though salmon isn't common in Thailand, the sauce compliments the rich fish very nicely. Every time I make it, people ask me for the recipe, so I'm sharing here!

The sauce has that wonderful Thai balance of sweet, salty, sour, and spicy. I've shared the proportions I use, but experiment with the mix to find what you like. Simply grilled shallots, done with skin on, are also a nice compliment.

This recipe also works very well with chicken breasts, which come out nice and tender, and pork.