How to BBQ Salmon, Pickled Ginger and Sesame
User Reviews
5
How to BBQ Salmon, Pickled Ginger and Sesame
Description
The main protein is a pin-boned salmon side coated generously with a mix of sesame oil and pickling liquid, then sprinkled with furikake, a Japanese sesame and seaweed seasoning blend. The salmon is cooked foil-wrapped on the grill, allowing it to steam gently while infusing flavors from the marinade and seasoning. This method retains moisture and produces a tender, flavorful fish.
Grilled vegetables include thick asparagus and thinly sliced zucchini, lightly coated in oil and cooked on the barbecue until soft and lightly charred. These vegetables are subsequently tossed in a dressing featuring pickled ginger liquid, soy sauce, lemon juice, sesame oil, and olive oil, providing bright, tangy, and nutty flavors that complement the salmon.
The dish is served with crisp baby cos lettuce quarters dressed with Kewpie mayonnaise and pepper, adding a creamy and slightly piquant contrast to the grilled elements. The marinade and dressing both incorporate pickled ginger components that add a pleasant tang and subtle sweetness, with an option to increase ginger flavor by making extra pickling liquid with fresh grated ginger and lemon juice.
Making extra dressing is recommended for drizzling over the fish for added flavor. The components harmonize Asian-inspired taste elements such as sesame, pickled ginger, and soy with the natural richness of salmon and the freshness of grilled vegetables and lettuce.
Ingredients
- 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
- 5 gm black 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
- 5 gm black pepper
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
- Prepare additional ginger sesame dressing to drizzle over the cooked salmon for extra flavor.
- The dressing can be mixed with Kewpie mayonnaise as a sauce for the fish.
- If ginger pickling liquid is insufficient, make more by grating fresh ginger into water with lemon juice and a pinch of sugar.
- Ensure salmon is pin-boned for easier eating; fishmongers can assist with this.
User Reviews
Overall Rating
5
You'll Also Love
