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.
Ingredients
- 1.2-1.5 kg side of fresh New Zealand Salmon skin on, bones removed
- salt and freshly ground black pepper
- 1 tbsp dukkah
- 1 tbsp sesame seeds toasted
- 1 tbsp 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 pistachio nuts roughly chopped
- 3 tbsp pomegranate molasses
- lemon wedges for squeezing
Instructions
- 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.
Notes
Our best tip: Ensure you use good New Zealand salmon. You'll know it by its pink colour and firmer texture.