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
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
2 sockeye salmon fillets
Recipe - how do you make it
Check out the <a href=”https://youtu.be/lXeyKEh-TzU”>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.