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Barbecued atlantic salmon with cucumber-and-herb salad recipe


The Grilled Recipes Kitchen (The home of delicious grilling recipes) invites to try Barbecued atlantic salmon with cucumber-and-herb salad. Fire up the grill and learn how to make tasty & healthy Barbecued atlantic salmon with cucumber-and-herb salad.

You don't need to have a built-in rotisserie, wok burner and all the latest accessories to cook flavoursome food outdoors. The trusty char-grill with open slats and a flat plate will guarantee the food is seared, sealed, browned and smoky.

Ingredients

3 tbsp peanut oil
1 clove garlic, bruised
1/3 cup brown sugar
2 tsp fish sauce
2 tsp soy sauce
2 tbsp rice vinegar
steamed jasmine rice, to serve
4 salmon fillets (about 180-200g) skin on

Cucumber salad

3 lebanese cucumbers, halved lengthways, seeded and sliced
leaves from half bunch coriander
leaves from 6 sprigs mint, torn
leaves from 6 sprigs Thai basil, torn
1 large red chilli, finely sliced
11/2 tbsp lime juice
3 tsp fish sauce
1 tbsp brown sugar
2 tbsp chopped roasted peanuts

Method
  1. Heat 1 tbsp of oil in a small saucepan, add garlic and cook for 1 minute. Remove garlic and add sugar, fish sauce, soy sauce, vinegar and 1/2 cup water. Bring to the boil and simmer for about 10 minutes or until syrupy.
  2. Brush both sides of salmon with remaining oil. Cook on a medium-hot barbecue for 2-4 minutes, skin side down, then turn and cook for a further 2-4 minutes or until cooked as desired.For cucumber salad, combine all ingredients except peanuts in a medium bowl and toss gently to combine.
To serve

Place salmon on plates, drizzle with sauce and serve cucumber salad on the side, scattered with peanuts. Accompany with steamed jasmine rice.

Serves 4

Chef: Lynne Mullins Photo: Natalie Boog Source: The Sydney Morning Herald Tuesday November 27, 2007 Modern, 45 mins plus, Contemporary, Healthy, Wheat free, Dairy free, Egg free, Dinner

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