Thai Barbecue Salmon

Name: Thai Barbecue Salmon
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Ingredients: 1 175-gram fresh salmon steak per person.; 2 teaspoons lemon salt.; 2 tablespoons soy sauce.; 2 cloves crushed garlic.; 2cm piece of ginger, peeled and chopped.; 1 red chilli, finely chopped.; 2 limes, juiced and skins kept.; 150ml olive oil.

SpotX Wild Foods Recipe from Phillipa Cross
Prep:2 hours Cook:10 minutes Difficulty:1

Ingrediants:

1 175-gram fresh salmon steak per person.
2 teaspoons lemon salt.
2 tablespoons soy sauce.
2 cloves crushed garlic.
2cm piece of ginger, peeled and chopped.
1 red chilli, finely chopped.
2 limes, juiced and skins kept.
150ml olive oil.

Directions:

Mix all the ingredients to make marinade.
Include the used lime halves.
Place salmon steaks in a non-corrosive dish.
Pour the marinade over the fish.
Turn the steaks over to coat both sides.
Leave to marinate for a couple of hours.
Heat the barbecue until hot.
Place the salmon on the barbecue flesh-side down.
Cook for 5 minutes.
Turn over and cook until done.
Test by poking a knife into the centre of the salmon steak.
Look inside: the fish should flake easily.
Serve with Thai fragrant rice.

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Thai Barbecue Salmon

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.