salmon Archives

Asian recipes

Udon-and-salmon bowl

15 minutes

Seafood recipes

Alaskan salmon and soya

15 minutes

Beetroot recipes

Steamed salmon with spiced beetroot and dill

Quinoa recipes

Rose-poached salmon on tabouleh salad

10 minutes

Fish recipes

Salmon fish cakes by Siba

20 minutes

Salad recipes

Warm egg-and-seafood salad

10 minutes

Italian recipes

Fiorelli pasta with smoked salmon and cavi-art

20 minutes

Braai recipes

Braaied stuffed salmon

30 minutes

Braaied stuffed salmon

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 x 3.5–4 kg whole Norwegian salmon, head and tail intact, butterflied and deboned
Seafood rub, to taste
Sea salt and freshly ground black pepper
6 garlic cloves, crushed
6 T butter
3-4 small onions, thinly sliced
1 green pepper, cored and sliced
1 yellow pepper, cored and sliced
200 g cherry tomatoes
Fresh dill or oregano a handful

Method

Place each half of the fish on three layers of tinfoil and season liberally inside and out. Rub each half with garlic and dot with the butter.

Layer both sides with the onions and peppers and tomatoes. Scatter with the dill or oregano.

Wrap both halves tightly in tinfoil. Cook over medium coals for 30 minutes, turning every 5 to 7 minutes.

Note: the salmon should still be pink inside.

Read more about Chef Siba's three-course feast on the braai.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Asian-dressed sashimi

Beetroot-cured gravlax

Strawberry, avocado and smoked salmon salad

Sesame-crusted seared salmon with crushed minted peas and beetroot

Udon-and-salmon bowl

Alaskan salmon and soya

Steamed salmon with spiced beetroot and dill

Rose-poached salmon on tabouleh salad

Salmon fish cakes by Siba

Warm egg-and-seafood salad

Fiorelli pasta with smoked salmon and cavi-art

Braaied stuffed salmon

Braaied stuffed salmon

Ingredients

Method