Salmon Steaks with Thai Cucumber Relish

Name: Salmon Steaks with Thai Cucumber Relish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: SEA FOOD
Ingredients: 2 tbsp tablespoons fresh lime juice; 1 tbsp tablespoon fish sauce; 1 tbsp tablespoon soy sauce; 1 tbsp tablespoon sugar; 1 tbsp tablespoon finely chopped fresh mint; 1 tbsp tablespoon finely chopped fresh coriander; 1 tsp teaspoon minced fresh chill; ½ tsp teaspoon minced garlic; 1 cup cup finely chopped or thinly sliced cucumber; 4 salmon steaks, each 150 to 200 grams and 20mm thick; 3 tbsp tablespoons asian (toasted) sesame oil; Freshly ground black pepper

CategoryCharcoal, GasCuisineSEA FOODDifficultyBeginner

Yields1 Serving

Prep Time15 minsCook Time10 minsTotal Time25 mins

RELISH

2 tbsp tablespoons fresh lime juice

1 tbsp tablespoon fish sauce

1 tbsp tablespoon soy sauce

1 tbsp tablespoon sugar

1 tbsp tablespoon finely chopped fresh mint

1 tbsp tablespoon finely chopped fresh coriander

1 tsp teaspoon minced fresh chill

½ tsp teaspoon minced garlic

1 cup cup finely chopped or thinly sliced cucumber

4 salmon steaks, each 150 to 200 grams and 20mm thick

3 tbsp tablespoons asian (toasted) sesame oil

Freshly ground black pepper

In a medium bowl whisk together all the relish ingredients except the cucumber. Add the cucumber, stir well, and allow to stand at room temperature for at least 15 minutes.

Prepare the barbecue for direct cooking over high heat (230° to 290°C).

Lightly brush or spray the salmon steaks all over with oil. Season with pepper to taste. Barbecue the salmon over direct high heat, with the lid closed, until opaque throughout, 4 to 5 minutes on each side.

Serve the salmon with the relish spooned over the top.

Ingredients