Bar­be­cue Salmon with Cu­cum­ber Pickle

Serves 6, Prep and Cook 35 mins NEW FOOD IDEAS

New Idea - - New Food Ideas -

6 x 150g bone­less salmon fil­lets, skin on

HORSE­RAD­ISH SAUCE ½ cup sour cream ¹⁄³ cup Greek yo­ghurt 1 tblsp horse­rad­ish cream 1 tblsp chopped fresh dill 1 tblsp lemon juice

CU­CUM­BER PICKLE ¼ cup white wine vine­gar 2 tblsps caster sugar 2 Le­banese cu­cum­bers, very thinly sliced 6 red radish bulbs, very thinly sliced 3 green spring onions, cut into 7cm

lengths, thinly shred­ded 1 To make horse­rad­ish sauce, com­bine all in­gre­di­ents in a bowl. Mix well. Re­frig­er­ate, cov­ered. 2 To make cu­cum­ber pickle, com­bine vine­gar and sugar in a large bowl. Add cu­cum­bers. Stir to com­bine. Stand for 15 min­utes. Stir in radishes and onions. 3 Mean­while, season salmon with salt and pep­per. 4 Heat an oiled bar­be­cue flat plate over a medium heat. Add salmon, skin-side down. Cook, for about 3 min­utes, or un­til skin is crisp. Turn over. Cook for a fur­ther 3 min­utes, or un­til cooked to your lik­ing. Re­move. 5 Serve salmon with cu­cum­ber pickle and horse­rad­ish sauce.

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