Grilled Salmon with Preserved Lemon and Caper Dressing
Photography Josh Griggs.
I’ve used a small side of salmon but you can use 4–6 single salmon fillets if preferred. The preserved lemon dressing cuts through the richness and my preference is to serve it at room temperature.
Serves: 6-8
INGREDIENTS
800-gram salmon fillet, skin on
olive oil, sea salt and ground pepper
Dressing
4 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
2 quarters preserved lemon, flesh discarded and skin thinly sliced
2 tablespoons capers, roughly chopped
2 tablespoons chopped parsley
sea salt and ground pepper
METHOD
Dressing: Whisk all the ingredients together in a bowl and season lightly.
Brush both sides of the salmon with oil and season the flesh side with salt and pepper.
Place skin side down on a hot, preheated barbecue and cook for 5 minutes or until the skin is crisp and the salmon will easily come away from the barbecue. Carefully turn over and cook for 1 minute. If you don’t want to turn the salmon over, just close the lid and let it finish cooking this way.
Transfer to a board and spoon over the dressing. Serve warm or at room temperature.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.