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Barbecue Salmon with Cucumber relish

4 x 8oz. Fillets of Salmon (carefully de-boned)
2 tbs. Honey

Half Cucumber
2 Gherkins
1 Scallion
1 tsp Honey
1 tbs. White Wine Vinegar
3 tbs. Olive Oil
Salt and freshly ground black pepper.

The relish can be made in advance.
Chop the cucumber, gherkin and scallion roughly and put into a food processor to whizz for a few minutes.
Add the honey, vinegar and oil and pulse until well blended but not too smooth.
Season with the salt and pepper.
Serve this cold with the hot salmon.

An hour before you intend to cook them rub the salmon fillets with the honey.
(As well as giving the fillets a delicious sweetness the honey caramelises on the salmon during cooking giving the flesh a smokey flavour)

When the fire is still hot but has stopped flaming put on the salmon.
Be careful that the honey dosn't flare up and have a glass on water handy to put it out if it does.
Cook for about 5 mts on one side then about 3 mts on the other.
The salmon should be brown and crisp on the outside and still moist and pink inside.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef