Grilled Salmon With Cucumber Salad (Australia)
photo by Sharon123
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
FOR THE STEAKS
- 4 (680.38 g) salmon steaks, scaled
- 1 large garlic clove, minced
- 59.14 ml fresh coriander, finely chopped
- 14.79 ml mustard
- 14.79 ml ketchup
- 4.92 ml Tabasco sauce
- 14.79 ml white wine vinegar
- 4.92 ml granulated sugar
- 1.23 ml salt, to taste
- 0.61 ml pepper, to taste
- 157.80 ml olive oil
-
FOR THE SALAD
- 2 cucumbers
- 0.25 ml salt
- 0.25 ml pepper
- 4.92 ml of fresh mint, chopped
- 29.58 ml yogurt
directions
- Leave skin on the salmon & place it in a shallow dish.
- In a small bowl, blend together the garlic, coriander, mustard, ketchup, Tabasco, vinegar, sugar, salt & pepper, then gradually stir in the oil. Pour marinade over the salmon & leave it in the refrigerator for 24 hours.
- Peel cucumbers, then slice thinly. Place in a colander & sprinkle with salt, then let stand for 1 hour.
- Heat grill or barbecue.
- Gently squeeze the liquid from the cucumbers, then add pepper to taste & mix with chopped mint. Stir in the yogurt.
- Grill salmon until cooked, about 15-20 minutes, brushing with marinade as it cooks.
- Best served hot, with new potatoes & the cucumber salad.
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Reviews
-
Really great and complimentary flavors. It was a bit cool here to grill outside so I panned fried the salmon along with the reserved marinade and that worked wonderfully. Only other change I made was to use 1/2 tsp of dried mint because I didn't have fresh. Was absolutely terrific served along with some minted new potatoes.