Salmon salad tasty barbecue treat
With summer finally upon us (fingers crossed!), we can hopefully now enjoy those long hot days that ease into barbecue filled evenings.
This is a great time of year to relax with family and socialise with friends. Summer makes people smile. Life seems to drop down a pace or two.
It’s a magical time for kids, playing with friends, camping, sprinklers, staying up late and for those lucky enough, going on family holidays.
The barbie at this time of year gets a hammering in many houses and baches throughout New Zealand, so it’s important to have a few unique, quick and tasty meals up your sleeve to whip up.
The recipe below can be prepared in advance and best of all, it won’t have you slaving over the barbecue during the sweltering Central Otago weather.
I have used delicious Mt Cook salmon in this recipe, but if you can’t get your hands on this try Akaroa Salmon or simply get some from your local supermarket.
Enjoy and remember to ’\’’Slip, Slop, Slap’’!!
Barbecue salmon salad Salmon
1 side of boned salmon fillet 1 lemon sliced into thin rounds 1 fennel bulb or 3 baby fennel Tinfoil
500g New potatoes (Jersey Bennes are good to use) 250g creme fraiche (Sour cre`me is just as good if you have it in the fridge) 1 good handful of chopped parsley 2 good handfuls of chopped chives 4 Spring onions sliced 2 good handfuls of chopped dill 3 good handfuls of rocket (finely chopped) 1 good handful lemon thyme (no stalks) 2 tablespoons capers chopped roughly 2 tablespoons caper juice
1. Scrub potatoes clean, then boil until still slightly firm, drain and leave to cool for 20 mins. 2. Mix the chopped herbs, capers, caper juice and spring onion with creme fraiche then fold through potatoes. Salt and pepper to taste. 3. Create a packet of tinfoil that will fit the salmon inside with room to scrunch the top together so you can open easily to check while cooking. 4. Cut the fennel into .5cm slices keeping the flower heads. Shake a little olive oil of the top of the salmon, season and then lie lemon rounds on top to cover the fish. Chop the fennel flowers and sprinkle that and the fennel on top of the salmon and close the packet. 5. Heat barbecue to medium hot. You want the salmon to cook fast enough to create juices to steam the fennel inside the packet. Place the packet on top of the hot flat grill and close your barbecue lid if you have one. Depending on the size of your salmon it will take 5-8 mins, check after 5 mins and cook to your liking. A cross section of cooked on top and bottom with rare in the middle is desirable. (In order for even cooking so the ends aren’t well done, you can slice them off and make an entree of sashimi) 6. When cooked, take off barbecue and open the parcel immediately, remember it will keep cooking otherwise in the steam. Cool for 5 mins then using two forks, pull the salmon apart into 2cm chunks, away from the skin. Squeeze a few of the lemon rounds over the salmon. 7. Place potato salad on a serving platter then arrange salmon chunks on top. Add fennel to the plate for peopleto serve themselves. Sprinkle extra chopped rocket on top to add a boost of colour. Enjoy with a lovely chilled Marlborough Savignon Blanc from Framinghams or Rose from Mt Rosa.
Fishy delight: Barbecue salmon salad.