How to BBQ Salmon with Pickled Ginger and Sesame. It is easy. Believe me.
It’s barbecue time again. I love barbecue time. Taking as much of the cooking outside is not only sensible in our heat, it’s great fun too. I took the cooking outside quite literally this week when I took the cooking over to my friends place. She has one of those “ ziggy” barbecues on the balcony of her small apartment.
That’s her Ziggy right there __________>
I thought I might give a big side of Salmon a test run for Christmas. Salmon is by far the easiest fish to cook for most people. A whole side will feed between 6 and 12 people depending on the size. The one I bought was from a whale sized Salmon I think and weighed in at 1.6 kg (3.5 lb can feed 12-14 people) and that was just the one side . It couldn’t be easier, and you can do it on your barbecue as long as you have one that has a lid. Of course the Ziggy does a brilliant job and will brown up your vegies and crisp your Salmon skin to perfection.
This is as simple as it gets. The Japanese flavours taste great but require very little work. There are no carbs attached to this menu but you can add some rice or even potato if you like. The two. No three, most important ingredients for this BBQ Salmon are: Sesame and Wakame seasoning (Japanese), Pickled Ginger and Sesame oil along with Kewpie mayonnaise so that’s four, woops.
I served it with barbecued Zucchini and Asparagus and quartered baby cos ( Romaine) lettuce smothered with Kewpie mayonnaise. This means a serious bit of easy cooking .
Oh barbecue how I love you. This Salmon will take about 20 minutes to cook. If you want to cook this for Christmas you just need to have all the sides ready to go before putting the fish on.
- ½ of a 1 x 65 gm jar of Sesame Wakame Seasoning ( Futaba Furikake Aji Goma Wakame)
- 1 side of Salmon cleaned and pin boned ( the fishmonger can do this)
- 1 packet of pickled ginger ( you will use about ½)
- ¼ cup of sesame oil (3-4 Tablespoons)
- Salt and pepper
- 2 tablespoon julienned pink pickled ginger
- 4 teaspoons soy
- 4 tablespoons of pickled ginger water ( this is the really most important ingredient)
- 2 tablespoons sesame oil
- 2 Tablespoons lemon juice
- 3 bunches of Asparagus ( the thick kind, trimmed )
- 2-3 large Zucchini sliced into long thin slices
- ¼ cup olive oil
- Salt and pepper
- 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. Drain before putting onto a platter and cover with Kewpie mayonnaise and a little pepper or (wasabi if you like )
- 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 and paint with generous amounts of sesame oil. Sprinkle with ½ the jar of Wakame Sesame Seasoning. Sprinkle the side with (extra 1- 2 tablespoons) ginger pickling liquid for more flavour.
- 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. Save a little dressing for the fish
- 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 lide was put down ( 20 minutes total) till cooked, with just a nice amount of pink inside.
- Serve the Salmon with the lettuce and vegetables. and extra sesame ginger dressing
After such a great BBQ what about dessert? With just a little planning ahead but you could have dessert ready in minutes and use the Barbecue again to make it too!
Come back tomorrow for dessert.
This post was proudly supported by Barbeques Galore the home of Ziegler and Brown. You want one too don’t you?
** If you can’t find Sesame Wakame seasoning then a mixture of Nigella seeds, sesame seeds and a little miso mixed would probably give a nice flavour. be careful with the salt for this combination as miso can be quite salty) This is not a gluten free recipe *