GRILLED SALMON WITH GREEN GODDESS DRESSING

INGREDIENTS

  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon minced spring onions
  • 1 tablespoon tarragon vinegar
  • 2 teaspoons fresh lemon juice
  • 3 anchovy fillets, minced
  • 4 salmon fillets (with skin), 170g to 225g each and about 2.5cm thick
  • Extra virgin olive oil
  • Salt
  • Freshly ground black pepper

METHOD

  • In a medium bowl whisk the sauce ingredients.
  • Generously brush or spray the fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over direct high heat (230°C to 290°C), with the lid closed as much as possible, until you can lift the fillets with tongs off the grate without sticking, 6 to 8 minutes.
  • Turn the fillets and cook them to desired doneness, 2 to 3 minutes for medium rare. Slide a spatula between the skin and flesh, and transfer the fillets to serving plates.
  • Spoon the sauce over the fillets.
  • Serve immediately.

PREP TIME

Prep time: 10 minutes
Grilling time: 8 to 11 minutes
Serves: 4

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