Vietnamese-style grilled salmon

Ingredients:

Salmon

• 2 wild salmon fillets with skin (0.7-1 kg each)
• 2 tbsp grapeseed oil + extra for greasing
• 1 tbsp. grated ginger
• 2 cloves garlic, crushed
• 1 small shallot, chopped
• 1 stalk lemongrass, finely chopped
• Juice of 2 limes
• 2 tablespoons fish sauce
• 1 tbsp. l. brown sugar

Carrot-sesame dressing

• 3 tablespoons fish sauce
• 2 tbsp. l. rice vinegar
• 1 tbsp Sriracha sauce
• 1 tbsp. l. dark sesame oil
• 2 tsp. brown sugar
• Juice of 1 lime
• 1 carrot, cut into thin strips
• 3 green onions, chopped

Preparation:

1. Prepare the salmonIn a bowl, combine grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, brown sugar, a pinch of salt, and 1/2 cup water. Place the salmon on a rimmed baking sheet and pour the marinade over it. Turn the fish over so both sides are coated. Cover and refrigerate for 30 minutes.
2. Meanwhile, prepare the carrot-sesame dressing.In a small bowl, whisk together the fish sauce, rice vinegar, Sriracha, sesame oil, brown sugar, lime juice, and a pinch of salt until the sugar dissolves. Add the carrots, onion, and 1/4 cup water; stir to combine.
3. Preheat grill to medium heat.
   
   Remove the fish from the marinade, wiping off any excess. Grease the grill grate with oil. Generously brush the salmon skin with grapeseed oil, then place the salmon skin-side down on the grill. Close the grill lid and grill until the skin is crispy and the salmon is almost cooked through, about 8 minutes. Open the lid and grill until the fish is cooked through, about 5 more minutes (do not turn the fish).
4. Transfer the salmon to a platter and top with the carrot-sesame dressing.