9
SALMON FILLET WITH CRISPY SKIN
& THAI CUCUMBER SALAD
Barbecue on Hotplate
Ingredients
Salmon fillet pieces with skin on, 200g to 250g each and about 50mm thick
Olive oil
Salt
For the salad
2 continental cucumbers
½ cup chopped coriander
6 large shallots, sliced thinly
1 medium red chilli, seeded and finely diced
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 tablespoons rice wine vinegar
2 tablespoons peanut oil
Freshly ground black pepper
Method
Lightly brush the salmon fillets all over with olive oil. Season with salt.
Barbecue the salmon on the hotplate, skin side down, for 4 minutes. Turn the fillets and
barbecue for another 2 or 3 minutes.
To make the salad: Peel the cucumbers. Use a vegetable peeler to slice strips of cucumber
from one end to the other. Discard the centre seeds.
Place cucumber in a colander and allow to drain for around 30 minutes.
Toss cucumber with the chopped coriander, shallots and chilli, and set aside until ready to
serve.
To make the dressing, in a bowl dissolve the brown sugar in the lime juice and fish sauce,
then whisk in the vinegar. Season with black pepper and add the peanut oil. Mix well before
pouring over salad to serve with salmon.
