Summer grill Asian style

Another great idea for a summer grill is this Asian-inspired dish of grilled salmon in red curry. It's quick and easy to prepare and with just the right amount of spice to have for an alfresco lunch. I use salmon because it's oily flesh flavor is played down by the spiciness of the curry but other firm-fleshed fish such as cod or swordfish would work just as well. Just this with a small dish of stir-fried greens, steamed jasmine rice and some fresh lemonade is ideal for a hot summer's day.

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Grilled Salmon in red curry

• 4 salmon fillets (about 200 gr. each)
• 1 Tbsp. red curry paste
• 3 cups coconut milk
• 1 stalk lemongrass, chopped
• 2 Tbsp. lime juice
• 1/3 cup basil leaves, shredded
• 1 tsp. fish sauce
• red chili, split lengthwise and seeded (*optional)

• Heat a wok over medium-high heat. Saute the red curry paste till fragrant then add the lemongrass and coconut milk. Lower heat and simmer. Add the fish sauce, lime juice and red chili and continue to simmer over low heat till the sauce starts to thicken a bit. Add the basil leaves.
• Heat a grill (charcoal grill is better, grill pan will do). Place the salmon fillets, skin side down, on the hot grill. Cook for a few minutes then flip over and cook for another 2 minutes making sure to score the fish (make stripy grill marks on the flesh side).
• Place the salmon in a large platter then pour over the curry sauce.
• Serve with steamed rice and stir-fried greens (like bok choi).