Barbecue Salmon Recipe
December 10, 2012
Barbecue Salmon Recipe
Christmas – Salmon, Salsa and a giveaway
We are fortunate in Australia to celebrate Christmas when Summer produce is abundant and lovely. This means that you are not bound to cook a certain type of food to cater for the festivities. The possibilities are endless.
In our house, we are starting our Christmas celebrations a little early this year.
I have mentioned this previously – The favourite food of Mr Fresh is Salmon. It is also a favourite of both my young boys. I am a good wife (obviously!) so I decided to treat my boys with a salmon creation for this Christmas celebration lunch. The opportunity to come up with a new recipe with some lovely salmon from Tassal was an opportunity I jumped at. Read on because you can do the same.
The generous people from Tassal have kindly offered you the chance to win a fabulous prize pack for your own Christmas celebration.
Aside from the totally lovable rich creamy flavour of this fish, there are numerous nutritional benefits to serving salmon to my family and friends. That makes it a regular menu choice in our home. With the smoky, lightly charred flavour that a barbeque imparts AND Mr Fresh’s master barbeque skills and that is a dinner, or Christmas entertaining choice made.
Serves: 4
Preparation Time: 10 minutes
Cook Time: 8 minutes
Ingredients:
Salsa:
- 1 capsicum – finely chopped into small cubes. I used a mix of capsicum colours (eg: a quarter of each colour)
- 1 punnet of cherry tomatoes – cut into quarters
- 1/2 avocado – chopped into small cubes
- 1/2 cup cucumber – chopped into small cubes
- salt to season
- extra virgin olive oil – I used lime infused
- juice of 1/2 lime
- 1 red chilli – finely chopped (optional)
- handful of fresh basil, mint and coriander leaves
Yoghurt Sauce:
- 1/2 clove of fresh garlic
- 1/4 cup of cucumber – chopped
- pinch of salt
- 1/2 cup of plain natural yoghurt
- juice 1/2 lime
- handful of fresh mint leaves
Salmon Skewers
- Approximately 500 grams of fresh salmon
- salt to season
- squeeze of lime juice
Steps:
- To make the salsa add the ingredients to a bowl and toss gently to combine. Set aside for the flavours to infuse (Note: if using chilli and your children are not fans – add it separately when serving the adults)
- To make the yoghurt sauce, add the garlic, cucumber and salt to a mortar and pestle and pound until well combined but still a chunky texture. You could also do this in a blender but only pulse gently to retain texture
- Add the yoghurt, lime and mint to the garlic and cucumber and add to a serving bowl. Set the yoghurt mix aside.
- To prepare the salmon cut into 6 thick strips of uniform size) and push a skewer through each strip
- Season with salt and a squeeze of lime juice
- Heat the barbeque and add the salmon to the hot oiled plate when smoking hot
- Cook all four sides of the salmon for 1-2 minutes – until browned, remove and sit to rest for a few minutes while serving remaining items
- Serve the salmon lightly drizzles with the yoghurt and with the salsa as the side dish
Some of my recent Salmon recipes you may enjoy, include:
- Baked Vegetable and Salmon Slice
- Smoked Salmon Noodle Salad
- Quick Smoked Salmon and Vegetable Noodles
Giveaway: CLOSED
Disclosure: Tassal provided me with some grocery money to make this recipe, and have offered the following items to one lucky reader I select based on the answer to the question below:
The prize is valued at approximately $100 and consists of :
- $30 Coles voucher to buy yourself some Tassal Salmon
- Wild Water and Woodsmoke Cookbook
- 1 small cutting/salmon serving board
- 2 seasoned salt rubs from the Tassal shop
To enter, tell me in the comments below:
If you win the prize how will you use/cook the salmon for your Christmas festivities?
- Entry is open from Monday 10th December and closes on Thursday 13th December at 5PM AEST
- Entry is open to Australian residents only and one entry per person.
- The winner will be selected by me, based on the answer I like the most, provided in the comments below.
- The winner will be notified via email on Thursday 14th December.
- Note: A mailing address (for the prize) must be provided by the winner by 9pm Friday 14th December to secure the prize.
- The prize will be sent to the winner from a representative of Tassal Salmon
Hint: If you need some assistance, you can find information about the Tassal range here. I was recently informed that the fresh salmon in the Coles deli is from Tassal. This means that you can purchase either fresh or smoked product with your gift card if you win.
Good luck, I look forward to hearing your festive salmon recipe ideas.
Update: Thank you to everyone who entered:
I selected Mandy as the winner with her lovely idea of wrapping the salmon like a gift. Congratulations Mandy, enjoy your goodies and Christmas.
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I didn’t know that was the salmon you could get at Coles – I do know that their salmon is good! There is a recipe on that site for dukkah crusted salmon – my! that sounds as though it has everything I love! A crispy crust on Salmon adds an extra dimension, and then then to serve it on top of barbie roasted veggies… gosh now I am sooo hungry just thinking about it. Thanks for offering this wonderful giveaway! Even if I don’t win I think this recipe is going to be served this Christmas.
Our favourite meal to share is breakfast – and the best brekky celebration is had on Christmas day! I would buy a huge scrumptious serving of smoked salmon at Coles and make divine poached eggs from our free range organic chooks. Perched on top of some sourdough bread, topped with salmon and fresh dill and a quick hollandaise sauce, nothing beats my festive eggs!
If I win this lovely, delicious prize I will cook the Tassal Salmon into Thai Fish cakes, my husband just loves them and eats them by the dozen!
I would pan cook Tassel Salmon, with skin on of course, cook it so its nice and crispy and meanwhile in a separate pan heat and roast honey macadamia nuts and place on top of cooked salmon, serve with a Hash Brown and tomato, avocado and red onion salad.
I love to cook dukkah crusted salmon on the BBQ, with my home made lemon myrtle and macadamia dukkah. This Aussie inspired dish is always a hit every christmas! I serve it with grilled mango cheeks, vegetable kebabs, and lots of fresh salads for a healthy Christmas feast that keeps the family coming back every year!!
My Mother is the fish expert in the family, so I will make a point of inviting her over for a cooking lesson that leads into lunch. I don’t have much experience with salmon, so I want to do this right.
I’d season salmon fillets with salt, lemon slices and plenty of fresh herbs, then wrap each fillet like a Christmas gift in baking paper, tied with a string bow. The salmon parcels can bake in the oven (no fuss!) while I prepare a couple of simple side dishes. Each guest gets their own parcel to unwrap at the table, and the fish is always so moist and tender.
I would cook it perfectly (or try to!), with the Tassel salt rubs, I would cook it n the bbq and team it with some beautiful chat potatoes and a delicious fresh garden salad witqh a hint of citrus!!!!
Salmon fillets cooked on the BBQ using the Tassal salt rub to give a crispy flavoursome skin… served with rice, homemade tartare sauce (mayonnaise, yoghurt, parsley, dill, gherkins, capers, mustard and lemon juice) and bok choy cooked directly on the barbie hot plate. Simple, delicious and no dishes to wash up. My wife loves it (not too sure if it’s because of the taste or because there is no mess in the kitchen).
Kyrstie,
Salmon would have to be my desert island food – I regularly eat it for breakfast, lunch and dinner and am currently in love with smoked salmon, red onion, capers and cream cheese on half a toasted bagel (I’m on hols and this is my everyday breakfast!)
I would LOVE to win this one!
xx
I love this time of year, though its often called the silly season
It’s filled with joy and fun, but there’s another reason
There’s an abundance of food; festive meals to try
And I just love to cook, and so that’s why
With this lovely Tassal salmon, there would be nothing better
Than serving up on Christmas morn’ the beautiful breakfast bruschetta!
Its simple, delicious ingredients are flavoursome too
High in Omega 3, which ensures its healthy for you!
Christmas to me is about a long lazy afternoon with family and friends, piles of luscious side dishes and cookies as far as the eye can see! As I don’t eat meat, Salmon is always my Christmas treat from the bbq! I marinate it in my own teriyaki soy & ginger dressing recipe and give it a good sear over the hot flames – the leftovers are perfect with eggs for breakfast the next morning too, as long as I can keep everyone else from finishing it off first! 😉 Wishing you and your family a great holiday break!
Christmas for us is an elaborate affair
Of cold salads, turkey and ham,
The table spread with festive fare,
Seating everyone from toddlers to Gran.
To add to this feast I would be thrilled
To make a smoked salmon bruschetta:
With capers, dill and cream cheese chilled,
Topped with sea salt and cracked pepper.
So with smiling faces and Christmas cheer
We have reason to be thankful:
To have been blessed another year
And for salmon by the plateful.
I would have steamed salmon, with steamed baby potatoes and fresh salads! Yum!
I will follow this recipe to a tea to make sure it tastes the best it possibly could and serve it with seasonal vegetables and a beautiful white wine
I’ll be steaming our salmon and then topping it with my homemade garlic, ginger and spring onion sauce. It’s sooo delicious!
Steamed salmon with bok choy and rice! A healthy break from the usual fatty Christmas feasts!
I’d rub a light herb mis into the skin and let sit for 10mins. Barbecue on a hotplate and serve with the salsa drizzled on the top (skin side down)
On a fresh platter of green salad featuring rocket, baby spinach and chives, my delicious salmon will be the main feature of our Christmas lunch!
Brilliant Blog. I am so jealous!! Keep up the good work.
If I win, I will enjoy the Salmon as I usually do, just grilled on the hotplate, served with a lettuce/ cherry tomato/cucumber/red onion salad and a light home-made French dressing. Simple and tasty.