Ingredients
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Soy Sauce
- 1/4 Cup Dijon Mustard
- 3 Tablespoons Prepared Horseradish
- 2 Tablespoons Light Brown Sugar
- 1 Teaspoon Rice Vinegar
- 6 Salmon Fillets (With Skin), Each About 170G And 2.5Cm Thick
Instructions
- In A Medium Bowl Whisk The Marinade Ingredients Until Smooth.
- Place The Salmon Fillets In A Large, Resealable Plastic Bag And Pour In All But 1/3 Cup Of The Marinade. Press The Air Out Of The Bag And Seal Tightly. Turn The Bag To Distribute The Marinade, Place In A Bowl, And Refrigerate For 15 To 30 Minutes.
- Remove The Fillets From The Bag And Discard The Marinade. Grill The Fillets, Skin Side Down, Over Indirect High Heat (230°C To 290°C), With The Lid Closed, Until Opaque Throughout, 10 To 12 Minutes. During The Last 2 Minutes Of Grilling Time, Brush The Fillets With The 1/3 Cup Reserved Marinade. Slide A Spatula Between The Skin And Flesh And Transfer The Fillets To Serving Plates.
- Serve Warm.
- Marinating Time: 15-30 Minutes
- Preparation Time: 5 Minutes
- Braai Time: 10-12 Minutes
- Serves: 6
- Skill Level: Easy
- Cooking Method: Indirect Heat
- Braai Temperature: 230°C-290°C
- Equipment: Precision Grill Spatula
What Do You Need? Recommened Tools
Precision Grill Spatula
R529.00
