Serves 4
Salmon With Nectarine Salsa
- Prep Time 15 Minutes
- Cooking Time 30 Min
- Method Direct Heat
Ingredients
- 4 Salmon Fillets (With Skin), Each 170 To 220 Grams And About 2.5 Cm Thick, Pin Bones Removed
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Crushed Red Pepper Flakes
- 1 Tablespoon Fresh Lime Juice
- 1 Tablespoon Extra-Virgin Olive Oil
- Salsa
- 2 Nectarines, About 450G Total, Diced
- ½ Cup Diced Red Bell Pepper
- ¼ Cup Diced Red Onion
- ¼ Cup Finely Chopped Fresh Chervil Leaves
- 1 Jalapeño Chile Pepper, Seeded And Finely Diced
- 2 Tablespoons Finely Chopped Fresh Mint Leaves
- 1 Tablespoon Honey
- 1 Tablespoon Fresh Lime Juice
- ¼ Teaspoon Crushed Red Pepper Flakes
- ¼ Teaspoon Kosher Salt
Instructions
- Method
- In A Medium Bowl Combine The Salsa Ingredients. Cover And Refrigerate Until Ready To Serve.
- Prepare The Grill For Direct Cooking Over High Heat (230° To 290°C).
- Season The Salmon On Both Sides With The Salt And Red Pepper Flakes And Then Drizzle With The Lime Juice And Oil.
- Brush The Cooking Grates Clean. Braai The Salmon, Flesh Side Down First, Over Direct High Heat, With The Lid Closed, Until You Can Lift The Fillets Off The Grate With Tongs Without Sticking, 6 To 8 Minutes. Turn The Fillets Over And Continue Cooking To Your Desired Doneness, 2 To 3 Minutes For Medium Rare. Slip A Spatula Between The Skin And The Flesh, And Transfer The Fillets To Serving Plates, Leaving The Skin On The Grate. Serve Warm With The Salsa.
- Preparation Time: 15 Minutes
- Braai Time: 8-13 Minutes
- Total Time: 30 Min
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 230°C-290°C
- Equipment: Precision Wide Grill Spatula, Chimney Starter, Briquettes 4KG ZA
What Do You Need? Recommened Tools
Precision Wide Grill Spatula
R549.00
Chimney Starter
R599.00
Briquettes 4KG ZA
R69.00
