Barbecued atlantic salmon with coriander and mint salad and asian style sauce

Barbecued atlantic salmon with coriander and mint salad and asian style sauce

 
3 tablespoons vegetable oil

2 cloves garlic, bruised with the back of a knife

1/3 cup brown sugar

 pinch dried chilli flakes

2 1/2 tablespoons rice vinegar

1 tablespoon fish sauce, plus 2 teaspoons

2 teaspoons soy sauce

4 salmon fillets, (about 180-200g each) skin on

3 unpeeled lebanese cucumbers, cut into 1cm. pieces

½ cup mint leaves, torn

½ cup coriander leaves, torn

½ small red onion, very finely chopped

2 teaspoons lime juice

 

Heat 1tablespoon vegetable oil in a small saucepan, add garlic and cook for 1-2 minutes. Remove garlic and add sugar, chilli flakes, rice vinegar, 2 tablespoons fish sauce, soy sauce and half cup water. Bring to the boil, stirring occasionally and simmer for 10-12 minutes or until syrupy. Remove from heat.

For salad combine cucumbers, mint, coriander and onion in a bowl and add remaining fish sauce and lime juice. Toss to coat.

Heat barbecue or grill and when hot brush salmon on both sides with remaining oil and cook, skin side up for 3-4 minutes, then turn and cook for a further 3-4 minutes or until cooked as desired.