Wednesday, March 17, 2010

The Cookbook Challenge - Week 18 - BBQ

This weeks cookbook challenge is BBQ and what Aussie doesnt just love them?  As you can see in my photo I actually 'barbecued' my Salmon on the griddle pan over the stove as I was cooking for my parents & Michael is never home in enough time to even contemplate waiting for him to get the real thing out.   I'm actually having a 'real' bbq on Saturday night so if I remember I may get some photos to post of the real deal.

The recipe I chose was from Jamie Oliver's Jamie at home, I really like this book & enjoyed the series too & seemed to remember a bbq chapter with a delicious salmon recipe.  The Salmon was fantastic & everyone apart from my Dad who peeled it off & left it to the side, loved the crispy skin, even Chloe, anything with crunch tickles her tastebuds.  I have to say though that I quite often griddle salmon with nothing more than a sprinkle of salt & pepper & brushed with some olive oil & feel it doesnt need anymore.  This recipe had herbs & lemon zest stuffed into the flesh & even though it was fantastic I dont really think I could taste the difference the herbs made.  The cucumber yoghurt on the side however was a great extra to serve with the salmon this way.  I used fresh mint in mine.  So even though I would make the cucumber yoghurt again I probably would bother adding the herbs.

Crispy barbecued side of Salmon with cucumber yoghurt - from Jamie Oliver - Jamie at home

Serves 4-6. 

1 x 1.5kg side of salmon, scaled & pinboned (I only used about 950g & it fed 4 adults & 1 3 yr old fine)
zest and juice of 1 lemon
a bunch of fresh herby fennel tops or basil, leaves picked & finely chopped (I used basil as that's whats in my garden right now, maybe fennel would have had a stronger flavour)
olive oil
sea salt & freshly ground black pepper
1 cucumber, peeled lengthwise at intervals
300ml natural yoghurt
1 fresh red chilli, deseeded & finely chopped (omitted from mine so it was Chloe safe)
a small bunch of fresh mint or oregano, leaves picked & chopped
extra virgin olive oil

Brush the bars of the bbq clean to prevent the fish sticking, then light it & get the coals glowing hot.  (Or turn on the stove or gas bbq like I did).

Place the salmon skin side down on a board and, using a sharp knife, slash it evenly all over on the fleshy side, making the incisions about 1cm deep.  Scatter the lemon zest & fennel tops or basil over the salmon, then push into the incisions.  Rub the fish lightly all over with olive oil then season with salt & pepper.

When the barbie is ready, lay the salmon on the bars, skin side down.  Cook for about 4 minutes until golden brown then flip over, cook for a further 2-3 minutes.  While it's cooking, gently ease the skin away & put it alongside the fish to crisp up (I also omitted this step as I get great crispy skin on the griddle without removing it).  When the salmon is cooked to your liking, lift it off the bbq onto a serving platter, then break the skin into pieces & place on top.

Cut the cucumber in half lengthways, remove the seeds, chop it up & mix in a bowl with the yoghurt.  Balance the flavours with the lemon juice, half the chopped chilli and half the mint or oregano.  Season carefully with salt & pepper.

Break the Salmon into 6 chunks & serve with the cucumber yoghurt, some crispy skin & the remaining chilli & herbs.

2 comments:

April @ My Food Trail said...

At least you gave the recipe a go! Sometimes plain without herbs does taste better!

chitchatchomp@yahoo.com.au said...

Agree - that was a great series and a wonderful cookbook. I love the idea of the fresh yoghurt next to it as I never tend to stray from just a squeeze of lemon and salt either.