Salmon with Thai Cucumber Relish
Barbecue
Salmon steaks, 150g to 200g each and 20mm thick 3 tablespoons Asian (toasted) sesame oil Freshly ground black pepper
For the relish:
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh coriander
1 teaspoon minced fresh chilli ½ teaspoon minced garlic
1 cup finely chopped or thinly sliced cucumber
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 min- utes.
Lightly brush or spray the salmon all over with oil. Season with pepper to taste. Barbecue the salmon for 4 to 5 minutes each side, or until opaque throughout. Serve with the relish spooned over the top.
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