Simple Simon Christmas Salmon

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Simple Simon Christmas Salmon

What could be more Kiwi than a side of salmon cooked on the barbecue this Christmas? Simple, quick and very, very tasty, the Greek yoghurt and dukkah cut through the richness of the salmon to create a festive delight of a dish.

Our best tip: Ensure you use good New Zealand salmon. You’ll know it by its pink colour and firmer texture.

Ready in 25 minutes. Serves:  8

Ingredients

  • 1.2-1.5kg side of fresh New Zealand Salmon, skin on, bones removed
  • salt and freshly ground black pepper
  • 1 tablespoon dukkah
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon olive oil
  • 1-2 cups Greek-style yoghurt
  • 1-2 handfuls fresh mint leaves, coarsely chopped
  • 4 spring onions, trimmed and finely sliced
  • ¼ cup roughly chopped pistachio nuts
  • 3 tablespoons pomegranate molasses
  • lemon wedges for squeezing

Method

Preheat the barbecue to 180°C.
Place the salmon, skin-side-down on a sheet of baking paper and foil. This prevents sticking on the barbecue (if your barbecue plate is well seasoned you can skip this step).
Sprinkle salmon with salt, pepper, dukkah and sesame seeds. Drizzle over the oil.  Place on the barbecue, close the lid and barbecue for 12-15 minutes.
Remove salmon and place on a large serving platter. Drizzle over the yoghurt, then sprinkle with the mint leaves, spring onions and pistachio nuts. Drizzle over the pomegranate molasses. Arrange lemon wedges around the salmon.
Serve salmon with a crisp green salad. New potatoes are a great accompaniment to complete the meal.

 

 

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