Get ready to elevate your next alfresco dinner by firing up the BBQ to enjoy the smokey flavours of perfectly grilled salmon steaks paired with a warm, herb-infused potato salad and fresh horseradish yoghurt sauce – ideal for a cosy Thursday or Friday evening in the garden. An oven grill or pan work well, but the consistent heat and smoke of a charcoal or wood-fire BBQ infuses the fish with rich, complex flavours that can't be replicated with other cooking methods.
Ingredients for 4:
For the salmon:
- 4x Loch Duart salmon fillets
- 2 teaspoon of cayenne pepper, optional
- 2 TBSP vegetable oil
- Sea salt & freshly ground black pepper
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- 500g of baby or new potatoes, cut in half
- 1 TBSP vegetable oil (or extra virgin olive oil) to coat before baking
- 3 garlic cloves, peeled and pressed or finely grated
- 1 lemon
- 2 TBSP red wine vinegar
- 1 green chilli
- 150ml extra virgin olive oil
- 1 bunch of parsley, chopped
- 1/1 bunch of coriander
- 125g fresh rocket salad, optional
- Sea salt & freshly ground black pepper, to taste
For the horseradish yoghurt
- 1/2 TBSP horseradish sauce
- 1/2 teaspoon white wine vinegar
- 125ml Greek yoghurt
- 1/2 TBSP of extra virgin olive oil
- Sea salt & freshly ground black pepper
Method:
1. Roast the potatoes: In a large bowl, toss halved potatoes with vegetable or olive oil. Place them skin-up in an air fryer basket or oven-proof tray. Roast at 225°C for 30 minutes without touching them, then toss and cook for another 10 minutes if needed.
2. While they roast, prepare the paste for the potato salad: While the potatoes cook, pulse all other ingredients (except the rocket) in a food processor to form a chunky paste. Add a touch of water if the mixture is too thick. Once the potatoes are cooked and slightly crispy, let them cool slightly before tossing with the paste and rocket salad. This salad can be prepared a couple of hours in advance and stored in a covered bowl.
3. Preheat the grill for the salmon: Fire up your BBQ and let the flames die down before brushing the grates with vegetable oil. Alternatively, use an oven grill at 225°C or a grilling pan.
4. Prepare the horseradish sauce: In a small bowl, combine horseradish, white wine vinegar, and a pinch of salt. Let sit for 5 minutes. Whisk in yoghurt and olive oil. Adjust seasoning with black pepper.
5. Grill the salmon: pat the fillets dry with kitchen paper, rub both sides with oil, and season generously with sea salt and freshly ground black pepper. Place the salmon steaks skin-side down on the BBQ (or oven grill) until they release easily from the grill, about 5 minutes. Turn the salmon to grill flesh-side down for another 2-4 minutes.
6. Plate and serve: spoon a generous amount of horseradish sauce on a plate and place the salmon skin-up on top. Add the warm potato salad and garnish with a wedge of lemon.
7. Enjoy al fresco!
