Salmon with Barbecue Sauce

Name: Salmon with Barbecue Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 grams salmon fillets or cutlets.; 250 grams butter.; 2 cloves garlic, crushed.; ¼ cup soy sauce.; 2 tablespoons American-style mustard.; 1 tablespoon Worcestershire sauce.; 2 teaspoon ketchup or tomato sauce.; Garlic-infused olive oil.

SpotX Wild Foods Recipe from Cedric Patterson
Prep:10 minutes Cook:30 minutes Difficulty:1

Ingrediants:

500 grams salmon fillets or cutlets.
250 grams butter.
2 cloves garlic, crushed.
¼ cup soy sauce.
2 tablespoons American-style mustard.
1 tablespoon Worcestershire sauce.
2 teaspoon ketchup or tomato sauce.
Garlic-infused olive oil.

Directions:

Combine butter, garlic, soy, mustard, Worcestershire and tomato sauce.
Add to a saucepan over a low heat.
Simmer until butter is melted and the flavours are well blended.
About 15 minutes.
Brush a little over salmon.
Preheat barbecue and cook salmon on a medium heat until flaky.
Drizzle sauce over fish.
Serve with new season’s potatoes and fresh green salad.

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Salmon
Salmon Most of the cooking ‘rules’ that apply to trout can be adapted for salmon and vice-versa.
While in recent years the runs of this fish up the rivers of the South Island have not been as prolific as in the past, salmon are still well worth targeting.
Regular fishers on the likes of Canterbury’s Waimakariri, Rakaia and Rangitata Rivers all have their favourite way of preparing salmon, including bottling, canning and smoking to ensure a store of this delicacy over the winter months, as well as recipes involving fresh fillets.
Many New Zealanders keenly anticipate the limited salmon season: if you have been fortunate enough to taste wild salmon, you will appreciate why.
For those who don’t count a salmon angler among their family or circle of friends, the good news is that it is farmed in New Zealand and can be purchased fresh over the counter at most supermarkets and seafood outlets.