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Salmon Steaks with Thai Cucumber Relish

  • People

    Serves 4

  • Prep Time

    15 min.

  • Barbecue Time

    8 to 10 min.

Serves 4
Prep Time
15 min.
Barbecue Time
8 to 10 min.

the Ingredients

Salmon With Thai Cucumber Relish

For the 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, 150g to 200g each and 20mm thick
  • 3 tablespoons asian (toasted) sesame oil
  • Freshly ground black pepper


  • 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.

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