Grilled Salmon in Foil with Lemongrass and Chili

Ingredients

• 1 salmon side (ca. 1.2 kg)
• 2 limes
• 250 g Sugar snap peas
• 2 red bell peppers
• 150 g water chestnuts in glass (sliced)
• 2 chili peppers
• 1 stalk lemongrass
• 3 cm fresh ginger
• 3 young garlic cloves
• 250 g baby corn
• 1 splash white wine
• 1 tbsp Sesame oil
• Sea salt
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash the salmon, pat dry and remove any remaining bones if necessary. Slice the limes into rounds. Wash and trim the sugar snap peas. Wash the bell peppers, halve them, trim and dice small. Drain the water chestnuts well. Wash the chili peppers and cut into rings. Quarter the lemongrass lengthwise. Peel the ginger and slice it. Peel the garlic cloves and halve them.

2. 2.

   Lay a large piece of aluminum foil (about twice the length and four times the width of the fish). In the center, as a bed for the salmon, place the sugar snap peas, bell pepper, water chestnuts and baby corn. Salt and top with lime slices. Fold up the edges of the foil slightly and drizzle the vegetables with white wine.

3. 3.

   Place the salmon on the bed, distribute the remaining ingredients over it, season with salt and drizzle with sesame oil. Fold the foil over the salmon and seal tightly. Grill the fish slowly for about 30 minutes on a hot grill. Occasionally open the foil briefly to check if the fish is cooked. Serve sprinkled with fresh coriander.