Barbecued Salmon With Cucumber Spaghetti
by Peter Evans
Ingredients
4 x 180 gram salmon
16 baby beetroots, washed
2 telegraph cucumbers
250 ml orange juice
60 ml Pernod
Salt
2 French shallots, finely diced
2 tablespoons chives, finely chopped
1 tablespoon chervil, finely chopped
2 tablespoons parsley, chopped
250 ml extra virgin olive oil
50 ml red wine vinegar or sherry vinegar
100 ml tomato ketchup
Few drops of Tabasco sauce
Splash of Worcestershire sauce
Olive oil, for cooking
Method
Remove the bones from the salmon and leave the skin on.
Preheat barbecue to medium high. Wrap beetroot in foil and cook on the barbecue until tender. Cool and peel.
To make the cucumber spaghetti: Slice the cucumber in a mandolin or cut into thin long strips that resemble spaghetti. Combine the cucumber, orange juice, Pernod and a pinch of salt and leave to sit for 20 minutes, then drain.
To make the tomato dressing: Mix together the shallots, chives, chervil, parsley, olive oil, vinegar, tomato ketchup, Tabasco and Worcestershire sauce and season with salt and pepper.
Brush the salmon with a little oil and place on the barbecue hotplate or grill, skin side down, for 4 minutes or until crisp and golden, then turn and cook for a further 3 minutes. Remove and leave to rest for a few minutes for medium rare.
Toss the beetroots with a touch of oil and barbecue for 1 – 2 minutes to warm up.
Place the cucumber in the centre of the plate, with the dressing around the plate, top with the salmon and place the beetroot around the plate.
"I can remember making this recipe as a special at Hugo’s Bondi close to 15 years ago with Simon Fawcett, my head chef at the time. He was a wonderful inspiration for me in the kitchen as he used to get very excited over the way flavours worked. He made up this dressing using tomato sauce (ketchup) and I thought he was joking — we were an award-winning restaurant! Well I was so pleasantly surprised at how good it tasted when mixed with the fish and salad that I changed my mind and it ended up on the menu for that summer. I often make this sauce and team it with anything from seafood to sausages."
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"
