Friday, June 02, 2006
Barbecue Salmon (contributed by Helen Kovac)
ingredients
2 x 160g salmon fillet (about 5 ounces each)
2 medium pink-eye (red) potatoes, boiled or steamed
Stir-fry ingredients
1 carrot, cut into strips
1 stick celery, cut into strips
¼ red capsicum (bell pepper), cut into strips
¼ green capsicum (bell pepper), cut into strips
¼ bunch of leeks, sliced
¼ Spanish onion, chopped
30g (about 1/2 cup) green beans, sliced
2 asparagus spears, cut into pieces
40g (about 1 cup) red cabbage, shredded
Oil, to stir fry
Char marinade
1/3 cup soy sauce
1/3 cup honey
1/3 cup peanut oil
1 teaspoon crushed garlic
1 teaspoon Dijon mustard
method
1: Combine all marinade ingredients, bring to the boil for 4 minutes, then allow to cool (this part can be done up to a week in advance). Cover salmon with approximately 50ml (about 2 to 3 ounces) of the marinade. Before you put the salmon in the marinade, make sure you give the liquid a good stir.
2: Marinate the salmon in the char marinade for 3-5 minutes, then cook on a barbecue grill for 3-5 minutes each side. Stir-fry the vegetables and season with salt and pepper. Serve the salmon on the vegetables with boiled potatoes.
Serving Suggestion: add some freshly baked bread and perhaps a green side salad.
note: the metric measurements were part of the original recipe. The U.S. "Standard" conversions (in parentheses) were added later, by me :)
ingredients
2 x 160g salmon fillet (about 5 ounces each)
2 medium pink-eye (red) potatoes, boiled or steamed
Stir-fry ingredients
1 carrot, cut into strips
1 stick celery, cut into strips
¼ red capsicum (bell pepper), cut into strips
¼ green capsicum (bell pepper), cut into strips
¼ bunch of leeks, sliced
¼ Spanish onion, chopped
30g (about 1/2 cup) green beans, sliced
2 asparagus spears, cut into pieces
40g (about 1 cup) red cabbage, shredded
Oil, to stir fry
Char marinade
1/3 cup soy sauce
1/3 cup honey
1/3 cup peanut oil
1 teaspoon crushed garlic
1 teaspoon Dijon mustard
method
1: Combine all marinade ingredients, bring to the boil for 4 minutes, then allow to cool (this part can be done up to a week in advance). Cover salmon with approximately 50ml (about 2 to 3 ounces) of the marinade. Before you put the salmon in the marinade, make sure you give the liquid a good stir.
2: Marinate the salmon in the char marinade for 3-5 minutes, then cook on a barbecue grill for 3-5 minutes each side. Stir-fry the vegetables and season with salt and pepper. Serve the salmon on the vegetables with boiled potatoes.
Serving Suggestion: add some freshly baked bread and perhaps a green side salad.
note: the metric measurements were part of the original recipe. The U.S. "Standard" conversions (in parentheses) were added later, by me :)
