Barbecue Salmon with Cucumber Pickle

Serves 6, Prep and Cook 35 mins 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.