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Barbecue salmon with cucumber pickle and mango
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Ginger and brown sugar brined salmon fillets grilled to perfection, creating a silky texture and irresistible flavor combination.
Ingredients:
  • 250ml rice wine vinegar
  • 40g ginger, peeled, cut into thin matchstick-sized strips
  • 40.00 gm caster sugar
  • 1 continental cucumber, thinly sliced crossways
  • 4.80 gm sea salt (flakes preferred)
  • 220g brown sugar
  • 30g salt
  • 20g ginger, peeled, coarsely chopped
  • 2 x 875g salmon sides or 8 x 225g salmon fillets
  • 125ml soy sauce
  • 2 heads baby cos lettuce, separated into individual leaves, rinsed, drained
  • 1 mango, peeled, pitted, thinly sliced
  • 2 spring onions, thinly sliced diagonally
  • 24.00 gm sesame seeds, toasted
Instructions:
  • In a small saucepan over medium-high heat, mix 1/2 cup (125ml) vinegar, ginger, and caster sugar. Bring to a boil while stirring to dissolve sugar. Boil for 2 minutes, then remove from heat. Stir in the remaining 1/2 cup (125ml) vinegar and 1/4 cup (60ml) water. Allow the pickling liquid to cool to room temperature.
  • In a medium bowl, mix cucumber with salt, massaging it in with your fingers. Once the pickling liquid has cooled, pour it over the cucumber. Chill in the refrigerator for at least 1 hour until cold.
  • In a 33cm x 22cm glass or ceramic baking dish, combine 3 cups (750ml) warm water, brown sugar, salt, and ginger. Whisk until sugar and salt dissolve. Let it cool completely before moving on.
  • Marinate the salmon in the brine, ensuring it is fully covered, in the refrigerator for at least 1 hour (flip halfway if needed). As the salmon marinates, set up the barbecue for indirect heat by preheating the burners under the flat plate at high heat while keeping the burners under the grate side off.
  • Take the salmon out of the brine and put it on a rack over a baking tray. Gently pat it dry with a paper towel. Place the salmon on a piece of baking paper that is slightly larger than the salmon. Cook the salmon on the barbecue over indirect heat, flipping halfway through, until it is flaky on the outside but pink in the center, about 15 mins (12 mins for fillets). Let the salmon rest on a baking tray for 3 mins before serving.
  • In a small bowl, combine soy sauce and 1 1/2 tablespoons of pickling liquid from the cucumbers. Drain the rest of the liquid from the cucumbers before serving.
  • Gently move the salmon to a platter using a metal fish spatula. Serve it with pickles, lettuce leaves, mango, spring onion, sesame seeds, and soy dipping sauce. Invite guests to create their own lettuce wraps by flaking off salmon pieces and combining them with the toppings.

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