Salmon grills well because the fillets are thick and oily. I suggest leaving the skin on because once crispy, it's delicious. Pair with a salad of crisp thin slices of radish, juicy slices of watermelon, edamame beans and a smattering of feta - all that is needed is a squeeze of lime and a drizzle of olive oil for a visually delightful, tasty, healthy meal.
|3||Radishes, finely sliced|
|1 cup||Edamame beans, steamed and peeled|
|¼||Watermelon, peeled, deseeded and sliced|
|100 g||Feta, crumbled|
|2 Tbsp||Olive oil, plus 1 tbsp extra for grilling the salmon|
|1||Lime, zested and juiced|
|1 pinch||Salt & freshly ground pepper|
|4||Salmon steaks, 150g each, bones removed (Main)|
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- To make the salad, combine the edamame with the radish slices, diced watermelon and crumbled feta.
- Gently fold through the olive oil and lime zest and juice. Season and set aside. Refrigerate if not using within two hours.
- Preheat a barbecue hotplate or frying pan. Brush the surface with olive oil, then gently lower the salmon, skin side down. Season and cook for five minutes or until the skin is crispy and you can see that the fish has cooked up to halfway through. Turn the heat down, gently turn and continue to cook for a further three minutes or until cooked through. Remember that fish continues to cook after it comes off the heat.
- Serve the salmon fillets with the salad.