2 stalks lemongrass, sliced (woody layers removed)

1 small red chili, seeds removed and finely chopped

3 cm root ginger, grated

3 tbsp palm sugar

a small bunch mint, chopped

700g piece salmon, skin on

a small handful coriander, chopped


Mix the lemongrass, chili, ginger, palm sugar and mint together in a small bowl.

Put the salmon on a greased piece of foil or a banana leaf (find these in the frozen section at Asian supermarkets).

Brush a thick layer of the sauce over the salmon and grill for 10 minutes.

Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping..

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - BBQ salmon with lemongrass, chili & ginger
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