Recipe – BBQ Salmon With Roasted Peach Salsa
Ingredients
- For the Salmon and Salsa
- 4 salmon fillets, skin on
- 1 garlic clove, crushed
- 1 tsp fresh ginger, grated
- 2 corn cobs, husks removed
- 4 yellow peaches, split, stone removed
- 1 green chilli, split in half, seeds removed
4 large ripe tomatoes, coarsely chopped - 1/2 bunch fresh basil, leaves torn, a few sprigs reserved
- For the Dressing
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp fresh ginger, grated
- 1 tsp salt
- 2 tbsp lime juice
- Avocado slices and steamed rice to serve
Directions:
Step 1 – Marinate the salmon fillets in the garlic and ginger, mixed with a little olive oil, for at least half an hour before cooking.
Step 2 – To make the dressing, place all the ingredients into a small bowl and whisk until well combined. Set aside.
Step 3 – Heat the BBQ to medium heat (180 – 200°C), ensuring the grills are clean. Preheat a BBQ safe frying pan or skillet over direct heat.
Step 4 – Once the skillet is hot, add the salmon fillets, skin side down. Place the corn cobs directly onto the grill, turning regularly until the kernels char and soften. Place the peach slices and green chilli, cut side down, onto the grill. Remove the peaches and green chilli when charred and beginning to soften. Remove the corn when well charred all over. Once the salmon skin is nicely charred, turn the salmon fillets carefully and continue roasting until cooked to your liking.
Step 5 – Remove the corn kernels from the cobs and add to a large bowl, along with the coarsely chopped peaches, finely chopped green chilli, the tomato and the torn basil leaves. Add the dressing and toss to combine. Serve the salmon with steamed rice, salsa and avocado slices, garnished with the basil sprigs.
