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Blackened Pastrami Salmon
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What would summer be without the traditional barbecue? Alastair Hendy reels in a deliciously different way to serve fish at a barbecue When the weather's balmy, we all love to eat good food in the garden and chat with friends. The secret of a good barbecue, however, is to do one thing well, rather than feeling obliged to serve your guests lots of different options. The flavour of this salmon dish is inspired by the ingredients used to cure pastrami. Salmon loves salt - it brings out the flavour and firms up the flesh - and when barbecued or seared until blackened on both sides, the flavours are intensified. If you want to inject loads of flavour, plan well ahead and leave the spices and herbs on for a day or two. If you're shopping for salmon today, to serve today, it can still be done - just try to give it 2-4 hours alone with the rub. You can choose to either cook the salmon whole, in half or in cut portions. If you are going to cook the salmon whole, trap it inside a grill cage, so you can turn it without breaking it up.
This recipe was first published in June 2000.
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