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Grilled Salmon With Cucumber Salad

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4 salmon steaks, about 175 g/ 6 oz each, scaled
1 garlic clove, finely chopped
Bunch of coriander, finely chopped
1 tablespoon mustard
1 tablespoon tomato ketchup
1 teaspoon Tabasco sauce
1 tablespoon white wine vinegar
1 teaspoon sugar
Salt and pepper
150 ml/5 fl oz olive oil

Cucumber salad

2 cucumbers
Salt and pepper
1 teaspoon chopped fresh mint
2 tablespoons yogurt


Serves: 4


Leave the skin on the salmon and place in a shallow dish. Mix the garlic and coriander with the mustard, ketchup, Tabasco, vinegar, sugar and salt and pepper. Gradually stir in the oil. Pour the marinade over the salmon and leave in the refrigerator for 24 hours.

Peel the cucumbers, slice thinly, place in a colander and sprinkle with salt. Leave to stand for 1 hour.

Heat the grill or barbecue.

Squeeze out the liquid that has drained from the cucumbers, add pepper to taste and mix with the chopped mint. Stir in the yogurt. Grill the salmon until cooked to your liking, brushing with the marinade as it cooks. Serve hot, with new potatoes and the cucumber salad.

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