Salmon Steaks with Thai Cucumber Relish
People
Serves 4
Prep Time
15 min.
Barbecue Time
8 to 10 min.
- People
- Serves 4
- Prep Time
- 15 min.
- Barbecue Time
- 8 to 10 min.
the Ingredients
Relish
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh coriander
- 1 teaspoon minced fresh chill
- ½ teaspoon minced garlic
- 1 cup finely chopped or thinly sliced cucumber
- 4 salmon steaks, each 150 to 200 grams and 20mm thick
- 3 tablespoons asian (toasted) sesame oil
- Freshly ground black pepper
Instructions
- 01 In a medium bowl whisk together all the relish ingredients except the cucumber. Add the cucumber, stir well, and allow to stand at room temperature for at least 15 minutes.
- 02 Prepare the barbecue for direct cooking over high heat (230° to 290°C).
- 03 Lightly brush or spray the salmon steaks all over with oil. Season with pepper to taste. Barbecue the salmon over direct high heat, with the lid closed, until opaque throughout, 4 to 5 minutes on each side.
- 04 Serve the salmon with the relish spooned over the top.
the Ingredients
Relish
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh coriander
- 1 teaspoon minced fresh chill
- ½ teaspoon minced garlic
- 1 cup finely chopped or thinly sliced cucumber
- 4 salmon steaks, each 150 to 200 grams and 20mm thick
- 3 tablespoons asian (toasted) sesame oil
- Freshly ground black pepper
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