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Honey Salmon with crispy skin and Veg
Jan and I both love Salmon and look for different ways to cook it on the BBQ. This time we decided on a sort of asianish theme with the salmon marinated for and hour or so in lemingrass, soy, ginger, garlic, chilli and coriander stalks that had all had a whack in the mortar and pestle. I love using the M&P something thereauputic about grinding and crushing things I guess? We grilled a corn cob and a few other veges first. Once all the veg was done cut the kernels off the cob and mixed the whole llot with a dash of sweet chilli sauce as a bit of a glaze.
Back to the fish, we took the skin off to give the marinade lots of room to work. Then we cooked the skin separately by just lying it on the grill. The salmon was drizzled with honey and put onto the grill bars for a few minutes and when it was ready to turn over I put it on the grill plate side.
A very simple dish with plenty of flavour. Between the marinade and the honey the fish got a delicious dark coating which was just yum.
In the bottom pic you cans see the crispy skin. It's just sprinkled with a bit of salt and comes out pretty well.
Cheers, Wayne
Salmon in marinade
Veg on the grill
Skin getting crispy
Salmon cooking away
Plated up