Turn up the heat on your barbecue offerings this season.
This really is one of the best marinades for salmon. It’s simple to put together but the sweet-savoury results are outstandingly delicious.
AVOCADO MAYO
Flesh of 1 avocado
Juice of 1 lime or ½ lemon
¼ cup good-quality egg mayonnaise ½ teaspoon wasabi paste MISO & GINGER GLAZED SALMON
800g salmon fillet, skin on, pin bones removed ¼ cup mirin
¼ cup red miso paste
1 tablespoon sesame oil
¼ cup light soy sauce
2 tablespoons finely grated fresh ginger 2 cloves garlic, crushed
Limes, halved (optional)
TO SERVE
1 tablespoon sesame seeds, toasted 2 spring onions, thinly sliced Sprigs of fresh coriander, to serve
Mayo: Purée the avocado with the citrus juice in a small food processor. Add the mayonnaise and wasabi; season with salt and pepper and pulse to combine into a smooth paste. Cover and set aside in the fridge.
Salmon: Pat the salmon dry with paper towels. Cut the fillet into 4 portions and place in a large, deep-sided, ceramic dish. Whisk the mirin, miso, oil, soy sauce, ginger and garlic together in a medium bowl to combine and then pour over the salmon, turning the salmon to evenly coat. Cover the dish and leave salmon to marinate in the fridge for 30-45 minutes.
Preheat a barbecue to medium-high. Remove salmon from the marinade and place on the oiled grill; cook for 3-4 minutes on each side, depending on the thickness of the fillet. Place the lime cheeks on the grill and cook until charred.
To serve, transfer the salmon to a platter; sprinkle with sesame seeds, spring onions and coriander. Serve with avocado mayo and lime wedges. Serves 4