BBQ Seared Salmon
Recipe by Adrian Richardson
2 person 
Ingredients
- 2 x 200gm salmon steaks
- 2 tbsp AYAM™ Light Soy Sauce
- 1 tsp grated ginger
- 75 ml extra virgin olive oil
- 1 lemon to serve
Asparagus:
- 1 bunch asparagus
- Extra virgin olive oil
- Salt
- Pepper
Sun-Dried Tomato Salsa:
- 2 tbsp roasted red peppers
- 2 tbsp green and kalamata olives
- 2 tbsp capers
- 2 tbsp parsley, chopped
- 2 tbsp dill, chopped
- 2 tbsp chives, chopped
- 2 tbsp sun-dried tomatoes
Method
Salmon:
- Marinate salmon in soy and ginger for 20 minutes, and then season with salt and pepper.
- Pre-heat your gas BBQ on a medium heat. Place a small sheet of baking paper on the BBQ grill with some extra virgin olive oil.
- Sear salmon skin side down for 3 to 4 minutes, or until golden and crisp and then turn over to cook other side. Serve slightly pink.
Asparagus:
- Wash and dry asparagus, and season with salt and pepper. Drizzle with 2 tbsp olive oil.
- Cook the asparagus on the grill, on medium heat. Turn every minute until cooked evenly. Serve immediately.
Sun-Dried Tomato Salsa:
- Chop all ingredients roughly and place in a bowl. When ready to serve dress with lemon juice, olive oil, salt and pepper.
