BBQ Salmon Cutlets with Spicy Slaw

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BBQ Salmon Cutlets with Spicy Slaw

Recipe By Michael Weldon

Ingredients

  •  4 Coles deli salmon cutlets

Marinade

  • 1 lemongrass stick, sliced thin

  • 1 thumb sizes piece of ginger

  • 2 red chillies, roughly chopped

  • 2 garlic cloves, roughly chopped

  • 2 kaffir lime leaves, chopped

  • 1 tbs fish sauce

  • 1 tsp Coles brown sugar

  • small bunch coriander leaves and stems

  • 1 tbs extra virgin olive oil

Spicy Slaw

  • ½ green cabbage, shredded

  • 2 carrots grated

  • 3 spring onions, sliced thinly & diagonally

  • ¼ cup Coles mayonnaise

  • ½ lime, juice 1 lime

  • 1 tbs chilli sauce

  • ½ bunch coriander, chopped

  • sea salt pinch to taste

  • 1 tbs extra virgin olive oil 

Garnish

  • ½ bunch coriander

  • ½ bunch Coles Vietnamese mint

  • 1 large red chilli, sliced

Cooked using The Ziggy available at Barbeques Galore

Method

  • Light your BBQ and get it smoking hot.

  • In a mortar and pestle (or blender) combine all the marinade ingredients, apart from the fish sauce. Smash in mortar and pestle until combined into a chunky paste. Add in the fish cause and extra virgin olive oil and stir in.

  • Spoon the marinade over the salmon cutlets and place in the fridge for at least 30 minutes up to 2 hrs to marinate.

  • In a bowl combine all the slaw ingredients and mix until the salad is coated in the mayonnaise and chilli sauce.

  • Brush your BBQ grill with a tea towel to make sure it’s clean then brush with some olive oil. Place the salmon cutlets on the BBQ, one side for 7 minutes then 2 minutes on the other side or cooked until your liking.

  • Serve the salmon cutlets on top of the slaw garnished with fresh herb leaves and chilli.

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