Grilled spicy salmon
- Remove the pin bones from the salmon using tweezers (the bones run down the upper half of the fish, and can be felt by running your thumb lightly over the middle).
- Set the salmon aside while you make the marinade. Pound the garlic, shallots, lemongrass, chilli, turmeric, salt, fish sauce and sesame oil with a mortar and pestle or in a food processor to form a paste.
- Place the salmon skin-side down, and spread the paste over the surface. Leave for an hour or so to infuse. Preheat the grill until very hot, then place the salmon under it until cooked through and golden – 10-12 minutes. Garnish with coriander and peanuts, and serve on a large platter with a green salad.