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Glazed salmon with cucumber salsa

3

  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 servings
*PLUS Grilling Time: 10 minutes
Glazed salmon with cucumber salsa

Andreas Trauttmansdorff

Ingredients

  • 3 tbsp Japanese or miso salad dressing

  • 1 tbsp honey

  • 4 salmon fillets, 180 g each

  • 1 pinch salt

  • 1 pinch pepper

  • 1/3 English cucumber

  • 1/2 pint cherry or grape tomatoes

  • 4 green onions

  • 1 tbsp rice wine or white-wine vinegar

  • sesame seeds, optional

Instructions

  • Lightly oil grill and heat barbecue to medium-high. Meanwhile, in a small bowl, stir dressing with honey. Lightly brush over salmon. Then generously sprinkle with salt and pepper. Place salmon, skin side down, on a plate. Save any mixture left in bowl.

  • Slice cucumber in half lengthwise. Using a spoon, scrape out and discard seeds. Thinly slice. Place in a medium-size bowl. Coarsely chop tomatoes and stir into cucumber with onions, vinegar and more salt and pepper.

  • Place fish, skin side up, on grill. Barbecue, covered, 6 minutes. Turn fish over and brush with remaining dressing. Discard dressing. Continue to barbecue, covered, until a knife tip inserted into centre of fillets feels warm, 4 to 5 more minutes. Remove salmon, leaving skin on grill, if you can. Place on plates or a large platter. Top with salsa. Sprinkle with sesame seeds. Good with steamed rice and green beans.

Nutrition (per serving)

Calories 295, Protein 26.8g, Carbohydrates 7.6g, Fat 17.1g, Fibre 1g, Sodium 174mg.

Salmon's fresh flavour gets just a little boost from bottled oriental salad dressing, then it's onto the barbecue. While the salmon grills, there's lots of time to whip up a cool and crunchy cucumber salsa for a perfect, refreshing low-cal topper.

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