Ginger Lemongrass Grilled Salmon

Lemongrass is one of those ingredients that tastes like a whole kitchen when you cut into it. The stalks are tough and woody, so you want only the pale lower part, minced very fine so it melts into the marinade instead of chewing like fibers. If you only have the dried kind, it works, but the flavor is softer and I usually add a little extra ginger to make up for it.

Salmon is a good fish to grill because its natural oil keeps the flesh moist even over direct heat. Sockeye is a deeper red than farmed Atlantic salmon, with a firmer texture and a more assertive flavor, which stands up nicely to ginger and chile. Sockeye is also lean compared with many fish, and it is a common source of omega-3 fats, which is one reason I keep coming back to it.

A few things I have learned from making this more than once. Keep the chile seeds in if you like heat, and take them out if you want the flavor without the burn. Oil the grate well before the fish goes on, and resist the urge to flip the filets early. When they release cleanly from the grill, they are ready. Lower sodium soy sauce keeps the marinade savory without tasting salty, and the brown sugar substitute gives a little roundness without any extra fuss.

Leftovers are lovely cold. Flake the cooked salmon into a bowl with thinly sliced cucumber, a squeeze of lime, and a few torn herbs, and you have a lunch that needs nothing else. It also makes a nice topping for a bowl of cooked rice or cauliflower rice. Store cooked salmon in a sealed container in the fridge and eat it within a day or two.

For serving, I like something cool and crisp next to all that warm, spicy fish. A simple salad of shredded cabbage with lime and cilantro is my favorite, and steamed greens with a splash of rice vinegar work just as well. If you want something a little heartier, Quick Shrimp and Broccoli Skillet Stir-Fry pairs nicely alongside, since it shares the same ginger and soy notes. For a lighter starter, Zesty Shrimp in Lettuce Cups is a fresh companion that echoes the citrus in the marinade.