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.
- 30 gm furikake (Sesame Wakame Seasoning Futaba Furikake Aji Goma Wakame)
- 1.5 kg Salmon side cleaned and pin boned ( the fishmonger can do this) approx 11/2 - 2kg
- 20 ml ginger pickling liquid optional
- 60 ml Sesame oil 3-4 Tablespoons
- 5 gm salt and pepper
- 2 tablespoon pickled ginger julienned, pink
- 20 ml Soy Sauce
- 40 ml pickled ginger liquid
- 40 ml Sesame oil
- 40 ml lemon Juice
- 60 ml olive oil
- 4 whole cos lettuce baby (romaine)
- 3 bunches Asparagus ( approx 300 gm the thick kind trimmed )
- 3 large Zucchini sliced into long thin slices
- 5 gm salt and pepper
Make extra dressing so it can be drizzled onto the fish.
The dressing is also great mixed with Kewpie mayonnaise and served with the fish
The ginger pickling water really adds an amazing flavour to the dressing. If you don't have enough of the ginger water make some by adding 1 tablespoon fresh grated ginger to a 1/2 cup of water. Add a squeeze of lemon and a 1/2 teaspoon water and stir well.
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 *