We’re big fans of barbecued fish. Trout, salmon, sea bass… they’re all good. Salmon is a fish that can stand up to a lot of flavour, and can really benefit from it.
- Two salmon fillet steaks, about 120g each
- Some kitchen foil, greased with oil
- 1/2tsp salt, 1/4tsp freshly ground pepper
- 1/2tsp each of ground cumin, mustard seeds, coriander, medium curry powder and nigella (black onion) seeds. You could use any curry spice you like here – chilli powder for a little extra heat, a good garam masala would work well.
Not much to this one – sprinkle the spices over each salmon fillet, with the salt and pepper. Chill for a couple of hours, to let the flavours combine.
On the barbecue, either use a dedicated fish holder, or put the salmon on top of greased foil. This is to stop the fish sticking to your barbecue, and won’t affect the flavour at all. Cooking takes around 7 minutes. And if you don’t like the spices (as Gem doesn’t), just leave them out and cook the same way! Try it – delicious.