Grilled Salmon with Capers and Gazpacho Salsa Recipes

Grilled Salmon with Capers and Gazpacho Salsa Recipes


SERVES 4

  • 3 TABLESPOONS OLIVE OIL

  • GRATED ZEST AND JUICE 1 LIME

  • 1 TABLESPOON CAPERS IN BRINE, DRAINED

  • 4 SALMON STEAKS

  • GAZPACHO SALSA

  • 4 TOMATOES, PEELED, SEEDED AND DICED

  • 1/2 LARGE CUCUMBER, DICED

  • 1/2 ONION, DICED

  • 1/2 RED PEPPER, DICED

  • 1 TABLESPOON EACH CHOPPED FRESH

  • PARSLEY AND CORIANDER

  • 1 TEASPOON CASTER SUGAR

  • 2 TABLESPOONS RED WINE VINEGAR

  1. In a bowl mix together olive oil, lime zest and juice, capers and a pinch of salt. Place salmon steaks in a shallow dish and pour over marinade. Cover and refrigerate salmon for 2 hours, if time permits.

  2. To make salsa, put diced tomatoes, cucumber, onion and pepper in a bowl with chopped parsley and coriander, sugar and wine vinegar. Season to taste with salt and pepper. Cover and refrigerate until required.

  3. Remove salmon steaks from marinade and press a few capers into the flesh of each one. Reserve remaining marinade for basting.

  4. Cook salmon on a prepared barbecue for 4-5 minutes on each side, basting occasionally with marinade.

  5. Serve this grilled salmon hot with gazpacho salsa.

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