Dijon Barbecued Salmon
T
oo many people pile the sausages and burgers onto their barbecue and completely forget about the fish. The barbecue's unique, smokey flavour makes it ideal for cooking any fish, especially salmon. This delicious dijon marinade will be a hit at your next barbecue. I find it goes best with salmon, but feel free to experiment with different fish steaks if you have a preference.
Ingredients
- 4 salmon steaks, roughly 250g each
- 1 lime, juiced
- 2 tablespoons olive or avocado oil
- 1 teaspoons Dijon mustard
- 2 teaspoons of fresh ginger, grated
- ¼ teaspoon cayenne pepper
- sea salt and black pepper, to taste
Method
In a bowl, combine the lime juice, 1 tablespoon oil, mustard, ginger, cayenne pepper, dash of sea salt, and a little freshly ground black pepper.
Add the salmon steaks to a shallow, glass pan and pour the marinade over evenly. Gently massage the marinade into the fish and leave for 45 - 60 minutes to marinate. Turn the salmon 2 to 3 times while marinating to make sure the marinade gets right through.
Check that your barbecue is hot and put the salmon on the hottest part. You might want to use a barbeque mat to prevent losing any fish between the bars.
Turn the fish every few minutes and cook until the centre of each steak is opaque. Cooking time might be 8-10 minutes but will vary depending on your barbecue temperature.
This dish, perfect for a wholesome dinner, marries the succulent tenderness of chicken breasts with a vibrant chermoula marinade.