Adam Liaw barbecue recipes: Salmon with dill and roe cold sauce
Scandinavian-style seared salmon with a creamy dill and roe sauce.
Ingredients
4 salmon fillets, skin-on and scaled with pinbones removed
2 tbsp canola oil
1 tbsp salt
Dill and roe cold sauce
½ cup mayonnaise
½ cup sour cream
juice and rind of 1 lemon
1 tsp dijon mustard
2 tbsp finely chopped fresh dill
2 tbsp salmon roe
Method
1. Toss the salmon in the salt and oil and set aside for one hour.
2. Heat your barbecue to very hot and grill the salmon, skin-side down for about 5-6 minutes. It should still be a little raw at the top. Remove from the grill and rest for a few minutes.
3. For the cold sauce, combine all the ingredients in a bowl and mix to combine. Serve the salmon with the cold sauce.
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- Summer barbecue
- Scandinavian
- Seafood
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- Fish
- Salmon
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- Lunch
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- Gluten-free
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-barbecue-recipes-salmon-with-dill-and-roe-cold-sauce-20170123-gtwqa3.html