800 grams skin-on salmon fillet
2 tablespoons soy sauce
2 tablespoons grated fresh ginger
2 cloves garlic, crushed
2 tablespoons brown sugar
freshly ground pepper
1 small telegraph cucumber, halved lengthwise
2 tablespoons pickled ginger, drained and thinly sliced
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon brown sugar
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon vegetable oil
Preheat the barbecue flat plate to a medium heat.
Make 6 cuts along the length of the salmon but not right through to the skin. Combine all the remaining ingredients then spread over the flesh side of the salmon, pushing some of it into the cuts.
Place skin side down on the hot barbecue and close the lid if you have one. If you don’t have a lidded barbecue you could use a wok lid, or deep baking dish to cover the salmon.
Cook for 7 minutes. If the salmon is very thick, cook for another 2-3 minutes. Using a large fish slice, turn the salmon over. Cook for 1 minute to caramelize the topping then remove and place flesh side up on a serving plate. If flipping the salmon over is too tricky don’t worry, it will still be delicious without performing this step. Or cut the salmon into individual portions to make turning them easier.
Cucumber salad: Using a teaspoon, scrape the seeds from the centre of the cucumber and discard. Using a vegetable peeler, shave the cucumber into long strips and place in a bowl with the ginger.
Combine the remaining ingredients and toss through the salad.
Garnish with baby Asian salad leaves if desired.
Serve with wasabi, lime wedges and the cucumber salad.