How to BBQ Salmon, Pickled Ginger and Sesame

Name: How to BBQ Salmon, Pickled Ginger and Sesame
Yield: 10 serving
Ingredients: 30 gm Furikake; 1.5 kg salmon; 20 ml ginger pickling liquid; 60 ml sesame oil; 5 gm salt and pepper; 2 tablespoon pickled ginger; 20 ml soy sauce; 40 ml pickled ginger liquid; 40 ml sesame oil; 40 ml lemon juice; 60 ml olive oil; 4 whole cos lettuce; 3 bunches asparagus; 3 large zucchini; 5 gm salt and pepper

User Reviews

5.0

15 reviews

Excellent

Servings
10
Course
Salad, Others
Cuisine
Asian

How to BBQ Salmon, Pickled Ginger and Sesame

Iris Warren

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This whole side of Salmon cooks in a very short time. It's ideal for the BBQ. Cook the vegetables at the same to make the most of your Barbeque. it is served with an Asparagus and zucchini salad.

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Ingredients

Servings

30 gm Furikake (Sesame Wakame Seasoning Futaba Furikake Aji Goma Wakame)
1.5 kg salmon side cleaned and pin boned ( the fishmonger can do this) approx 11/2 - 2kg
20 ml ginger pickling liquid optional
60 ml sesame oil 3-4 Tablespoons
5 gm salt and pepper

Dressing

2 tablespoon pickled ginger julienned, pink
20 ml soy sauce
40 ml pickled ginger liquid
40 ml sesame oil
40 ml lemon juice
60 ml olive oil
4 whole cos lettuce baby (romaine)
3 bunches asparagus ( approx 300 gm the thick kind trimmed )
3 large zucchini sliced into long thin slices
5 gm salt and pepper

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Instructions

Put all of the Asparagus and Zucchini in a bowl with enough oil to coat. Set aside
Clean and quarter 4 baby cos ( Romaine) lettuce.
Spin dry well. Put onto a platter and cover with Kewpie mayonnaise and a little pepper or (wasabi if you like )
Mix the soy, ginger water, lemon and sesame oil in a jar and shake. Set aside
Heat the barbeque by turning it on and putting down the lid, while you prepare the salmon.
Place the salmon onto a double thick piece of foil.
Mix the remaining sesame oil and the pickling liquid together and paint generously all over the side of Salmon. Sprinkle with the furikake seasoning .
Cook the Asparagus and Zucchini first (or at the same time if you have a big Barbecue.) Put in a single layer onto the BBQ and turn as they start to soften and colour. Put back into the bowl and dress with the ginger sesame dressing.
Put the salmon onto the barbeque in it's open foil packet . Leave it until the liquid on the surface of the foil starts to simmer and the base of the fish is starting to look opaque. This should take about 10 minutes. Put the lid down and leave for at least 5 minutes before checking again.
Mine took exactly 10 minutes once the lid was put down ( 20 minutes total) till cooked, with just a nice amount of pink inside.
Serve the Salmon with the lettuce and vegetables.

Notes

Make extra dressing so it can be drizzled onto the fish. The dressing is also great mixed with Kewpie mayonnaise and served with the fish The ginger pickling water really adds an amazing flavour to the dressing. If you don't have enough of the ginger water make some by adding 1 tablespoon fresh grated ginger to a 1/2 cup of water. Add a squeeze of lemon and a 1/2 teaspoon water and stir well.