Barbecued Salmon Cutlets Recipe

Serves/Makes: 4

Ingredients:

  • 4 salmon cutlets (about 6 ounces each)
  • 2 small Lebanese cucumbers, peeled, deseeded and finely diced
  • 1 red onion, finely chopped
  • 1 red chili, finely chopped
  • 2 tablespoons pickled ginger, shredded
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sesame oil
  • 1 sheet toasted nori (dried seaweed), cut into thin strips (optional)
How to cook Barbecued Salmon Cutlets:
  • Combine the cucumber, onion, chilli, ginger, rice vinegar and sesame oil in a bowl, cover and stand at room temperature while you cook the salmon cutlets.
  • Preheat a barbecue flat-plate and lightly brush it with oil. Cook the salmon on the barbecue for about 2 minutes on each side, or until cooked as desired. Be careful you do not overcook the fish or it will be dry - it should still be just pink in the center.
  • Serve the salmon topped with the cucumber dressing, then sprinkle with strips of toasted nori. Serve with steamed rice.
Barbecued Salmon Cutlets recipe

Note:

The Barbecued Salmon Cutlets recipe very easy to prepare and so good!

Hint:

Fish substitution: ocean trout, blue-eye cod.

This recipe for Barbecued Salmon Cutlets serves/makes: 4

The Barbecued Salmon Cutlets recipe is adopted from The Fish Food by Zoe Harpham.

Main Ingredient: Salmon (more Salmon recipes)
Preparation Method: Barbecue (more Barbecue recipes)

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