Asian-inspired barbecued salmon with honey, chilli and tamari
Is there anything more suitable and satisfying than fish and salad for a summer evening’s meal? This one is a new favourite of mine – a simple dish of salmon and salad, paired with Asian flavours, prepared in no time, and leaving a minimal trail of washing up. My Asian-inspired barbecued salmon with honey, chilli and tamari is quick and easy, fresh and healthy, and sweet, sour, and tasty. It’s the perfect mid-week dinner.
Salmon fillet (I prefer mine with the skin on)
Half a head of lettuce (of your choice)
2 tomatoes, halved, quartered and halved again
1/4 red onion, sliced
1 lebanese cucumber, sliced
1 carrot, cut julienne
1/2 avocado, sliced
~ I like to make more salad than I need so I have leftovers for work lunches, but this salad will serve 4 people.
2 teaspoons of raw honey
1 small red chilli (or, if you’re not a fan of hot spices, a pinch of chilli flakes)
2 dessertspoons of apple cider vinegar
1 tablespoon + 1 dessertspoon of tamari or soy sauce
2 teaspoons of olive oil
~ Makes about 200mL (plenty to accompany the leftover salad, or to go round 4 people)
Turn on the barbecue plate to the highest heat.
Once it has reached the highest heat, turn down to a medium heat and place the salmon skin-side down.
Turn when the skin is crispy and browned (about 5 minutes).
Cook for another 2 minutes if you like your salmon a bit pink inside, or for another 5 minutes if you like it cooked through.
Remove from the barbecue and transfer to a plate.
Add all ingredients to a bowl.
Add all ingredients to a jar, tighten the lid, and shake to combine.
To serve, plate up the salmon and salad and drizzle the dressing over the fish and salad.