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Kamado Bono Limited 25″ black

5,960.00AED

Kamado Bono Limited 25″ red

5,960.00AED

Kamado Bono Grande 23" black

Kamado Bono Grande 23″ black

5,380.00AED

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Thai-style salmon

Fish

Thai-style salmon

0 - 30 min

2

2/3

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Ingredients

Salmon
Olive oil
Salt, pepper
15g lemongrass
20g minced ginger
5 garlic cloves
1 tablespoon chili paste
1 can coconut milk
Juice of 1/2 lime, and its zest grated

Recipe

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a fire starter, place the cast iron grates, and wait until the temperature rises to 200 degrees Celsius. Adjust the top and bottom air vents to maintain a consistent temperature. Insert the cast iron skillet and heat it well. Scale the salmon, make slight cuts in the skin, drizzle with olive oil, and rub with salt.
Heat oil in the cast iron frying pan, place the fish skin-side down, and cook until the skin is crispy. Flip to the other side and cook for another 2 minutes. Remove from the cast iron frying pan.
Add lemongrass, ginger, garlic, chili paste, coconut milk, lime juice, and zest to the cast iron frying pan.
Place the salmon back in the cast iron frying pan and simmer until it reaches an internal temperature of 59°C, basting occasionally. Measure the temperature with a simple pocket thermometer. Serve with rice, flavored with toasted sesame oil and chopped nori seaweed.
Enjoy.
P.S. Don’t discard the remaining sauce. The next day, cook some udon noodles, fry some shrimp, mix everything with the sauce, and you’ll have a delicious new dish.

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