December 5, 2018

Use fresh turmeric and wild salmon for maximum deliciousness!



2-3 salmon fillets {about 180g each}

1 ‘finger’ of fresh turmeric, finely grated OR ½ tsp ground turmeric

“Thumb-end” of fresh ginger, finely grated

1 tsp dark brown sugar

1 tsp each of Sichuan peppers and black peppercorns {or just the black peppercorns if you can’t get the tingly Sichuans}, toast in a hot pan for 30 seconds then bash in a pestle and mortar

2 tbsp fresh lime juice {about ½ a large lime}

1 spicy red chile, remove seeds and finely chop

1 tbsp fish sauce

1 tbsp dark soy sauce or tamari sauce {or all soy/tamari sauce instead of fish sauce}

1-2 shallots or 1/2 small onion, finely chopped

½ tsp chopped lime leaf OR 1 tsp lime zest

Oil for griddling

5-6 spring onions/scallions, trimmed and sliced in half lengthway...

December 5, 2018


  • 1 large salmon filet

  • 1/2 stick butter (1/4 cup), slightly melted

  • 2 large shallots finely chopped

  • 3 limes, juiced

  • 2 Tbsp. fresh dill finely chopped

  • 1/4 cup dark brown sugar

  • 1 Tbsp. pepper

  • Kosher salt


  • Set the grill for indirect heat, preheating to very hot (500 degrees), then turn it down to 300 degrees, or as low as you can go.

  • Prepare one large foil tray for cooking the salmon. [Make your own: Layer two 16-inch pieces of foil (one directly on top of the other) and fold up each side about an inch, to create a rectangular “tray.”

  • Pat-dry the salmon (with paper towel). Place on the foil tray.

  • In a small bowl mix together the butter, shallots, lime, dill, brown sugar, and pepper. Press evenly over the salmon. He...

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