Thai · lunch

Thai Street Vendor Salmon Skewers

Name: Thai Street Vendor Salmon Skewers
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 bunch Yu Choy; 1/4 cup Brown Sugar; 1 teaspoon Hot Chili Sauce; 2 tablespoons Fish Sauce; 2 tablespoons Minced Fresh Ginger; 1 tablespoon ground Dried Turmeric; 1 Lime; 1 1/2 pounds Salmon Fillet

“Thai Street Vendor Salmon Skewers takes roughly 45 minutes from beginning to end. This main course has 324 calories, 36g of protein, and 11g of fat per serving. This recipe serves 4 and costs $4.43 per serving. 3 people were impressed by this recipe. This recipe from Foodista requires ginger, ground turmeric, lime, and fish sauce. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. It is a pretty expensive recipe for fans of Asian food. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. Thai Street Vendor Salmon Skewers, Persian Street Vendor Kebabs, and Thai Street Chicken are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Yu choy1 bunch
Brown sugar¼ cup
Chili sauce1 tsp
Fish sauce2 tbsp
Ginger2 tbsp
Ground turmeric1 tbsp
Lime1
Salmon fillet1.5 lb

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Remove skin from salmon fillet and trim away any brown fatty areas.
2
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.
3
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.