Barbecue salmon fillets with sticky orange glaze
Chef: Recipe kindly supplied by Sarah Searancke Catering
Serves: Serves 8
Cooking time: 15
Cooking method: Barbeque
- 1kg Salmon fillet, boneless and cut into 8 pieces
- ½ cup orange marmalade
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp fresh ginger root, grated or finely chopped
- 1 garlic clove, finely chopped
- 3 tbspn rice wine vinegar
- 2 tsp black sesame seeds (from any good Asian supermarket)
- canola or vegetable oil, for barbecuing
- Place the Salmon fillets in a non-corrosive dish such as glass, ceramic or stainless steel. Alternatively put them into a plastic bag (saves on washing up).
- To make the glaze, combine marmalade, oil, soy sauce, ginger, garlic and vinegar and pour over the Salmon. Leave to marinate for 1-2 hours.
- Heat the barbecue. Once it is hot, take the Salmon out of the marinade and place, skin side down, on top of the grill. Baste 1 or 2 times with the marinade and cook for about 5 minutes or until seared underneath.
- Carefully flip the Salmon over with a fish slice or spatula and baste again. Cook for a further 2 to 3 minutes on the other side.
- Lift the Salmon carefully off the barbecue and place it on a serving platter. Top with sesame seeds. Serve with your favourite salad.
A few tips on barbecuing Salmon:
- Make sure that the grill is clean. There's nothing worse than old bits of food burnt on the grill bars, not only does it leave a horrible taste but it will make the Salmon stick.
- Get the barbecue really hot.
- As long as the Salmon is well oiled it won't stick. Of course, it helps if you don't prod it and move it around every 30 seconds, if you do the Salmon will break up.
- Wait until the flesh is seared before turning it over.
- Only turn it over once. The best utensil for this is a wide spatula, big enough to lift the Salmon fillet in one go.
- Don't salt Salmon before grilling. This will dry the fish out.
Courtesy Seafood NZ