- 4 pieces of skinned, boneless salmon fillets, each approx. 6 oz. each
- ground white pepper
- oil to grease pan
- 1/2 cucumber, sliced very thin
- 1 stalk lemongrass with tough outer layer removed
- 3 Tbsp freshly-squeezed lime juice
- 3 Tbsp. fish sauce (nam pla)
- 1–1/2 tsp. finely chopped ginger
- 2 large garlic cloves, finely minced
- 1 fresh Thai red mild chili, seeded and finely chopped
- Lay the salmon in a shallow, nonmetal dish and season with white pepper(and also Adolf’s ‘Lemon Pepper’.
- Make the marinade: smash the lemongrass stalk with a rolling pin, slice it into thirds, and place the pieces in the pan with the salmon.
- Mix all of the remaining marinade ingredients in a medium-sized bowl with 1 teaspoon of water. Set aside 2 Tbsp. of the marinade to use at the point of serving. Pour all of the remaining marinade over the salmon. Cover and chill for 2 hours minimum (up to overnight), turning the fish only once.
- Preheat the broiler for 5 minutes on its highest setting. Meantime, line a baking tray or broiler pan with foil and brush it with a little oil. Remove and discard the lemongrass from the marinade. Transfer the salmon from the marinade to the baking tray or broiler pan, placing it skinned-side down. Spoon the marinade over the salmon and brroil for about 10 minutes. Do not turn the salmon or it may break.
- While the salmon is broiling, peel the cucumber and then slice it into wafer-thin slices. Put the siced cucumber in a wide, shallow dish, and pour over the reserved marinade.
- Serve the salmon fillet with the cucumber slices on the side. Spoon the marinade from the cucumber over both the salmon and the cucumber.
- Serve immediately.