Save to your scrapbook
Levi Roots' Seasoned-up salmon with lime mayonnaise
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For the lime mayonnaise
Juice of 1 lime
Salt, to taste
For the spice mix
2 garlic cloves, chopped
8cm piece of fresh root ginger, peeled and chopped
1 tbsp garam masala
1 tsp salt
Chilli powder, to taste (optional)
3-4 tbsp vegetable or olive oil
2 x 400g salmon fillets, skin on
1. First, mix together the mayonnaise and lime juice and season with salt. Set aside.
2. To make the spice mix, put all the ingredients except the oil in a spice blender or mortar. Add chilli powder if you like, but this is is full of flavour and fragrance that you don’t really need it. Grind the mixture roughly, then add half the oil and mix again. Add enough of the remaining oil to make a nice paste.
3. Generously brush the salmon with the spice mix on both sides. Place the fish on the barbecue, skin-side down. Turn over after about 5 minutes and then cook for another 3-4 minutes. You want the flesh to be opaque right through. Take the salmon off the barbecue and let it rest for a couple of minutes before cutting it into portions and serving with dollops of the lime mayo.
This recipe is taken from Grill It With Levi by Levi Roots (Ebury Press, £18.99)
Photos ©Martin Poole
This recipe was first published in July 2013.