BBQ Salmon Cutlets with Spicy Slaw
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BBQ Salmon Cutlets with Spicy Slaw
Recipe By Michael Weldon
Ingredients
4 Coles deli salmon cutlets
Marinade
1 lemongrass stick, sliced thin
1 thumb sizes piece of ginger
2 red chillies, roughly chopped
2 garlic cloves, roughly chopped
2 kaffir lime leaves, chopped
1 tbs fish sauce
1 tsp Coles brown sugar
small bunch coriander leaves and stems
1 tbs extra virgin olive oil
Spicy Slaw
½ green cabbage, shredded
2 carrots grated
3 spring onions, sliced thinly & diagonally
¼ cup Coles mayonnaise
½ lime, juice 1 lime
1 tbs chilli sauce
½ bunch coriander, chopped
sea salt pinch to taste
1 tbs extra virgin olive oil
Garnish
½ bunch coriander
½ bunch Coles Vietnamese mint
1 large red chilli, sliced
Cooked using The Ziggy available at Barbeques Galore
Method
Light your BBQ and get it smoking hot.
In a mortar and pestle (or blender) combine all the marinade ingredients, apart from the fish sauce. Smash in mortar and pestle until combined into a chunky paste. Add in the fish cause and extra virgin olive oil and stir in.
Spoon the marinade over the salmon cutlets and place in the fridge for at least 30 minutes up to 2 hrs to marinate.
In a bowl combine all the slaw ingredients and mix until the salad is coated in the mayonnaise and chilli sauce.
Brush your BBQ grill with a tea towel to make sure it’s clean then brush with some olive oil. Place the salmon cutlets on the BBQ, one side for 7 minutes then 2 minutes on the other side or cooked until your liking.
Serve the salmon cutlets on top of the slaw garnished with fresh herb leaves and chilli.
