BBQ Seared Salmon With Grilled Asparagus & Sun-dried Tomato Salsa

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BBQ Seared Salmon

Recipe by Adrian Richardson

pax icon 2 person   | time 40 minutes
 

Ingredients

  • 2 x 200gm salmon steaks
  • 2 tbsp AYAM™ Light Soy Sauce
  • 1 tsp grated ginger
  • 75 ml extra virgin olive oil
  • 1 lemon to serve

Asparagus:

  • 1 bunch asparagus
  • Extra virgin olive oil
  • Salt
  • Pepper

Sun-Dried Tomato Salsa:

  • 2 tbsp roasted red peppers
  • 2 tbsp green and kalamata olives
  • 2 tbsp capers
  • 2 tbsp parsley, chopped
  • 2 tbsp dill, chopped
  • 2 tbsp chives, chopped
  • 2 tbsp sun-dried tomatoes
 

Method

Salmon:

  1. Marinate salmon in soy and ginger for 20 minutes, and then season with salt and pepper.
  2. Pre-heat your gas BBQ on a medium heat. Place a small sheet of baking paper on the BBQ grill with some extra virgin olive oil.
  3. Sear salmon skin side down for 3 to 4 minutes, or until golden and crisp and then turn over to cook other side. Serve slightly pink.

Asparagus:

  1. Wash and dry asparagus, and season with salt and pepper. Drizzle with 2 tbsp olive oil.
  2. Cook the asparagus on the grill, on medium heat. Turn every minute until cooked evenly. Serve immediately.

Sun-Dried Tomato Salsa:

  1. Chop all ingredients roughly and place in a bowl. When ready to serve dress with lemon juice, olive oil, salt and pepper.