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SALMON SMOKED ON CEDAR WOOD AND GRILLED PEACH SALSA


Ingredients

  • 4–6 - fresh peach halves, pitted and peeled
  • 1 - tablespoon olive oil
  • 1 - tablespoon lemon juice
  • 1 - finely chopped red onion
  • Sprig of chopped mint
  • Pinch of salt
  • 1 - tablespoon Kerrymaid Buttery
  • 4 - salmon steaks (240g, cut 1cm/1in thick)
  • 4 - Kerrymaid Original Slices
  • 100g - brown sugar
  • 1 - teaspoon grated lime rind
  • 50ml - lime juice
  • 1 - teaspoon wholegrain mustard
  • Pinch of pepper

Method

  1. Brush the peach halves with some olive oil and add a pinch of salt
  2. Grill over a medium heat for about 2 minutes per side.
  3. Cool and dice the peaches and mix with the lemon juice, red onion and mint.
  4. Combine the lime rind and juice, Kerrymaid Buttery, mustard and pepper together in a zip-lock bag
  5. Marinate salmon steaks at room temperature for 30 minutes, turning occasionally to coat each side evenly
  6. Remove the salmon and sprinkle with brown sugar
  7. Put the salmon onto a sheet of cedar wood that’s been soaked in water for 30 minutes
  8. Place the sheet onto a greased grill directly over a medium heat
  9. Grill for 16–20 minutes or until the salmon flakes easily when pushed with a fork
  10. Cut Kerrymaid Original Slices into smaller pieces to top and serve on the cedar wood, with the Peach Salsa