Sockeye salmon from the BBQ with coleslaw & salsa verde

Delicious wild sockeye salmon from Alaska served with coleslaw and salsa verde with an Asian twist.
  • 2 Recipe - persons
  • Recipe - time: 30 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 1/2 clove garlic, coarsely chopped
  • green pepper, seeds removed, coarsely chopped
  • salt
  • juice of ½ lime
  • 1 cm ginger, peeled, coarsely chopped
  • 1 tsp mint, finely chopped
  • 1 tbsp coriander, finely chopped
  • 1 tbsp olive oil
  • ¼ red cabbage, coarsely chopped
  • ¼ green cabbage, coarsely chopped
  • 1½ tbsp mayonnaise
  • zest of ½ lime and 1 squeeze of lime juice
  • 1 tsp soy sauce
  • 1 cm ginger, peeled, finely grated
  • toasted white sesame seeds
  • FISH
  • 2 sockeye salmon fillets

Recipe - how do you make it

Check out the <a href=””>cooking video</a> in which Bart grills this delicious wild salmon on location in Yakutat, Alaska.

Recipe - steps

  • 1 Fire up the barbecue.
  • 2 Grind the garlic, green pepper, salt, lime juice and ginger in a food processor or mortar to make a salsa. Add the mint and cilantro and finally the olive oil and mix well. Set aside.
  • 3 Remove the core of the red and green cabbage, cut into strips and mix in a salad bowl.
  • 4 Mix the mayonnaise, lime zest, lime juice, soy sauce and ginger into a dressing. Add the dressing to the cabbage and mix well. Finish with the sesame seeds.
  • 5 Drizzle the salmon fillets with some olive oil and a pinch of salt. Place the salmon skin side down on the grill in the center of the barbecue. Grill for 2-3 minutes until the skin is crispy. Turn the salmon and move it to the side of the barbecue. Place the lid on top and grill for another 2 minutes. The salmon is done when it is just cooked, then it will still be juicy and tender.
  • 6 Serve the salmon with the coleslaw, the salsa verde and some lime wedges on the side.