You’re in luck! You’re about to be treated to five days of incredible food. What else is new, you’re asking? Well, this time it’s different. I was asked to participate in the Ontario Gas (OGB) BBQ Recipe Challenge. Along with four other bloggers and foodies, I was tasked with creating five barbeque recipes that:
- feature a specific cuisine and season,
- are made at least partially on the BBQ
- use a specific BBQ accessory from the huge selection at OGB’s grill store
Don’t worry, my Thinking (chef’s) cap has been tied on tight. Because it’s been quite a ride.
I’m not sure why the team at OGB picked me. My competition is pretty stiff. Read more about them on the challenge landing page. Maybe it’s because I use the hashtag #chickWhoGrills on Instagram?
So, this is how it’s going to go. As I said, I’ll be posting one recipe every day this week (each one is better than the last, or so says my family who participated as executive taste testers. Wait until Wednesday. You won’t even believe what you’re getting). Then, on June 30th, OGB will unveil, at midnight, which of my recipes they’ve picked for the world to vote on. Voting will take place throughout the month of July. The contest closes on August 1, and on August 8th, the WINNER (me) will be revealed. You can join the fun on Twitter by following the #OGBchallenge hashtag.
But, that’s not all! You could win too! There will be a $100 OGB gift card valued at $100 awarded weekly to the voters (that’s you!). How motivating.
But.. really, let’s get down to business. Are you ready to salivate?
Thai Salmon with Coconut Lemongrass Sauce
One of my favourite things in the whole world to eat is Thai green curry. I also love grilling salmon on the BBQ. It’s amazing when your favourite things come together in a perfectly delicious and easy dish that’s pretty enough for company but is also fast enough for a weeknight meal.
Prep Time: 10 minutes
Grill Time: 10-15 minutes
1 400 ml (14 oz) can coconut milk
3 stalks fresh lemongrass
1 tbsp minced ginger
juice of one lime (about 1 tbsp)
1 green thai chili
1 tsp thai green curry paste
1 tsp fish sauce
1 tsp coconut sugar
1 kg (2 lb) Salmon
Salt & Pepper
Cilantro for garnish
Heat BBQ to medium high.
Prepare lemongrass by cutting off the end of the bulb and the top part of the stalks. You’ll be left with about 5 inches of lemongrass. Remove the tough outer part of the stalk to reveal the more tender portion. Cut the lemongrass into smaller pieces. Place it with the rest of the ingredients in a food processor or really good blender (like a Blendtec). Process the mixture until everything is pureed and incorporated. Taste, and adjust any of the seasonings. If it’s too spicy, you can add a little vinegar or more lime juice. Pour the mixture in a small pot and bring to a simmer. Cook for about 10 minutes.
Strain the coconut sauce to remove any large pieces and any leftover fibrous parts of the lemongrass. I usually stir a bit of the pulp back into the sauce, but that’s up to you and how you like it. The sauce will be thin, but very tasty.
Brush salmon with olive oil and season with salt & pepper. Place the whole piece in the flexible fish basket. Put it on the BBQ skin side down and grill about 5 minutes. Turn the fish over and grill another 5 minutes or so, depending on thickness and how well done you like your fish.
Serve the salmon with the coconut lemongrass sauce and garnish with chopped cilantro.
How delicious does this salmon look? Are you going to try it?