Sal­mon salad tasty bar­be­cue treat

Central Otago Mirror - - NEWS -

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

Olive Oil

Potato Salad

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.

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