Sticky Salmon
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Sticky Salmon
Ingredient
Centre cut portion of salmon (approx. 1kg), pinboned
¼ cup Red Island Extra Virgin Olive Oil
60g brown sugar
Juice of 3 limes
1 tbsp fish sauce
4 cloves of garlic, bruised
1 tsp salt
3 heads of Bok Choy
3 cups of cooked white rice
Method
Preheat your BBQ or Kettle to medium-high indirect heat.
In a small bowl combine the bruised garlic, Red Island Extra Virgin Olive Oil, brown sugar, lime juice and salt before mixing thoroughly to combine. The sugar won’t dissolve completely but don’t worry, it will through the cooking process.
Place the side of salmon onto a large baking sheet lined with baking paper before brushing liberally with half of the brown sugar glaze.
Cut the Bok Choy in half lengthways before placing onto the baking tray with the salmon.
Place everything onto your BBQ before closing the lid and cooking for 15-20 minutes or until the salmon is cooked to your liking. Through the cooking process continually brush the salmon with the brown sugar glaze until the salmon is completely cooked.
Serve the salmon flaked in bowls with rice and Bok Choy
Recipe by Lynton Tapp
