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Salmon Steaks with Thai Cucumber Relish

Difficulty: easy
Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    15 min.

  • Barbecue Time

    8 to 10 min.

Ingredients
Instructions

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

Salmon

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

Instructions

  • 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.
  • Prepare the barbecue for direct cooking over high heat (230° to 290°C).
  • 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.
    Lightly brush or spray the salmon steaks all over with oil. Season with pepper to taste. Barbecue the salmon over high heat, with the lid closed, until opaque throughout, 4 to 5 minutes on each side.
  • Serve the salmon with the relish spooned over the top.

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