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Salmon with Cucumber Salad and Pickled-Ginger

This delicious and fresh recipe for the weekend that's ready in 10 minutes. Use the barbecue or grill to get crispy skinned salmon and serve with a sprinkle of dill salt.

Salmon with Cucumber Salad and Pickled-Ginger

This delicious and fresh recipe for the weekend that’s ready in 10 minutes. Use the barbecue or grill to get crispy skinned salmon and serve with a sprinkle of dill salt.

Serves 4

1 tbsp sea salt

1 lemon, zest and juice

1/3 cup chopped dill

4 x 200g salmon fillets, skin on

2 tbsp olive oil

2 lebanese cucumbers

300ml natural yoghurt

2 bird’s-eye chillies,

deseeded and finely chopped

pickled ginger, to serve

1 To make dill salt, place sea salt, 1 tablespoon lemon zest and 1 tablespoon dill in a bowl. Toss to combine.

2 Preheat a chargrill or barbecue to high. Using a sharp knife, slash salmon skin diagonally, sprinkle with the dill salt and rub into the skin and flesh.

3 Drizzle fish with oil axnd cook skin side down on chargrill for 2-3 minutes, turn over and cook for another 2 minutes. Set aside to let rest for 5 minutes.

4 Meanwhile, cut cucumbers into batons and place in a bowl with yoghurt, chillies, remaining dill and 2 tbsp lemon juice. Season with sea salt and freshly ground pepper. Toss to combine.

5 Serve salmon topped 
with cucumber salad and pickled-ginger.

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