Serve up a springtime salmon steak…

Posted by fallback user
30 April, 2015
Category At Home, Club Individual Privilege, In Season:, Our Favourites

If you’re whipping out the Barbie this May bank holiday weekend, you might want to try our recipe for barbecued salmon steak with cucumber yoghurt…

Ingredients (serves one)

For the salmon:

  • Garlic butter – 15g
  • Extra virgin olive oil – 10ml
  • One lemon
  • Sea salt – 2g
  • Skin on salmon – 250g
  • Fresh dill – 1g
  • Fresh flat leaf parsley – 1g

For the cucumber yoghurt:

  • Extra virgin olive oil – 10ml
  • Greek yoghurt – 250g
  • Fine sea salt – 2g
  • Cumin seeds – 2g
  • Mustard seeds – 2g
  • Caster sugar – 2g
  • Red chillies – 15g
  • One cucumber

For the barbecue marinade:

  • Salt – 10g
  • Fresh oregano – 10g
  • Garlic – 25g
  • Pineapple juice – 100ml
  • Rapeseed oil – 100ml
  • Dried oregano – 10g
  • Black peppercorns – 2g
  • Cumin seeds – 10g
  • Smoked paprika – 10g
  • Thyme – 11g

Method

For the barbecue marinade:

  • Toast and crush the cumin seeds and mix them together with the rest of the ingredients.

For the salmon:

  • Smoother the salmon in the bbq marinade and leave in the refrigerator overnight.
  • Season your fish and place in a lightly oiled fish basket.
  • Chargrill on the barbecue for around 10 minutes. Conventional wisdom says to cook the skin side first, but doing the opposite gives a nice, crusted surface on the non-skin side, helping the fillet hold together for turning. The result is a moist, more appealing fillet – Try it and you’ll see!
  • Fish will hold together better and be less likely to stick if you leave it alone during grilling. Cook it for the estimated time and then try lifting is carefully.
  • Finish with garlic butter, lemon, dill, parsley and sea salt.
  • Drizzle with a touch of olive oil and serve with cucumber yoghurt.

For the cucumber yoghurt:

  • Dice and salt the cucumber.
  • Thinly slice the red chilli.
  • Toast the cumin seeds.
  • Mix together with the rest of the ingredients and season to taste.

Give it a go and let us know what you think at @clubindividual

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