SALMON FILLET BBQ
Portions : 4 - Preparation time : 10 minutes - Cooking time : approx. 25 minutes
Ingredients
- 1 thick salmon fillet
- 60 ml (4 tablespoons) white wine
- 125 ml (1/2 cup) maple syrup
- 60 ml (4 tbsp.) yellow miso
- 15 ml (1 tbsp.) Sriracha sauce
- 1 lime, zest
- 8 ml (1/2 tbsp.) cornstarch
- 60 ml (4 tbsp.) butter
- 60 ml (4 tbsp.) white vinegar
- Salt and pepper to taste
Toppings
- 4 portions cooked basmati rice
- Grilled vegetables of your choice
Preparation
- In a saucepan, bring the white wine, maple syrup, miso, hot sauce, lime zest, cornstarch, butter and vinegar to the boil and simmer for a few minutes, until the mixture thickens slightly.
- Place the salmon, tail end folded over the fillet, on a baking sheet or barbecue mat.
- Brush the prepared mixture over the salmon fillet.
- Preheat barbecue to 200-220°C (400-425°F), with one burner section lit.
- Optional: Add a chip box containing wood chips of your choice to the lit burner section.
- Place the griddle on the barbecue, cooking indirectly (with the burner section turned off), close the lid and cook for approximately 20 minutes, depending on desired doneness.
- Serve with Basmati rice and grilled vegetables.
