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Crispy barbecued side of salmon with cucumber yoghurt
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Total Time:
20 minutes
Smoky, crispy barbecued salmon skin rivals pork crackling in deliciousness.
Ingredients:
  • 1.5 kg side of salmon scaled, pin-boned, from sustainable soruces
  • 1 lemon zest and juice of
  • 1 bunch fresh herby fennel tops or basil (30g) leaves picked and finely chopped
  • olive oil
  • 1 cucumber peeled lengthways at intervals
  • 300 ml fat-free natural yoghurt
  • 1 fresh red chilli deseeded and finely chopped
  • ½ a bunch of fresh mint or oregano (15g) leaves picked and chopped
Instructions:
  • Clean the grill grates thoroughly, then preheat the grill until the coals are glowing hot. If using a small grill, consider halving the salmon for easier handling. Place the salmon skin side down on a cutting board and make 1cm deep slashes all over the fleshy side using a sharp knife. Grate lemon zest and most of the chopped fennel tops or basil over the salmon, pressing them into the incisions. Drizzle olive oil over the fish, season generously with salt and pepper, especially on the skin side. Grill the salmon, skin side down, until golden brown, around 4 minutes. Carefully flip the salmon and cook for an additional 2 to 3 minutes. While cooking, crisp up the skin on the side of the grill. Adjust cooking time based on the type of salmon – wild salmon needs less cooking while farmed salmon should be cooked through but not overdone. Remove the salmon from the grill and rest on a serving platter. Break the skin into pieces. Remove seeds from the cucumber, chop, and mix with yogurt, balancing with lemon juice, half of the chopped chili, and half of the chopped mint or oregano. Drizzle with olive oil, season to taste. Break the salmon into chunks and serve with the cucumber yogurt, remaining chili, chopped herbs, and a drizzle of olive oil. Make sure to include crunchy fish skin with each serving.

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