Salmon with herb topping
( SERVES 6 )
Ingredients
| 1 tsp | Brown sugar |
| 2 tsp | Sea salt |
| 1 tsp | Cracked pepper |
| 1 kg | Salmon |
| 2 | Lemons |
Topping
| 3 | Spring onions |
| 2 cups | Fresh herbs |
| ½ cup | Macadamia nuts |
| 2 | Lemons |
| 2 | Garlic |
| 1 tsp | Horseradish |
| 3 Tbsp | Olive oil |
Directions
- Coat the salmon side with the sugar, salt and cracked pepper mix. Cover and set aside for 1 hour.
- Wash off any excess salt and dry fresh salmon, boned and skinned with kitchen paper towels before wrapping in two layers of tinfoil.
- Cook on a moderately hot barbecue for 12 to 15 minutes, which should ensure it's medium-rare or pink in
the middle. - Carefully move to your serving platter.
- Combine the topping ingredients ( trimmed roughly chopped herbs (a mix of parsley, coriander and dill works well), finely sliced spring onions, chopped toasted macadamia nuts, juice of 2 lemons and zest of 1 lemon, crushed cloves garlic, creamed horseradish, olive oil) and sprinkle over the cooked salmon. Season with a little salt and milled pepper and serve with wedges of fresh lemon or lime.
- When cooking salmon on the grill, always use two layers of tinfoil to avoid it breaking under the weight of the fish.
Wine match by Brancott Estate
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