Tag: fish braai ideas

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fish braai ideas

Ingredients

• 1.5 kg salmon side
• ¼ cup olive oil
• ⅔ cup baby capers, rinsed, chopped
• 1 small red onion, finely chopped
• 1 cup flat-leaf parsley, chopped
• ½ cup fresh dill leaves, chopped
• 2 tbs finely grated lemon rind
• 1 tbs Olive Oil
• Lemon wedges, to serve

Directions

1. Preheat barbecue to medium-high. Place a large sheet of foil on bench and top with baking paper.
2. Place salmon on paper. Brush all over with olive oil and season with salt and pepper.
3. Fold baking paper and foil over salmon to enclose. Transfer parcel to barbecue. Close hood and cook for 20 minutes.
4. Meanwhile, combine capers, onion, herbs, lemon rind and oil in a bowl.
5. Remove salmon from barbecue and rest for 5 minutes. Unwrap. Transfer to a serving platter and spread with herb mixture. Top with lemon. Serve with one of our ready-made Gold salads.

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fish braai ideas

Ingredients

• 4 x 200g skinless salmon fillets, pin-boned
• Olive oil, to brush
• Almond skordalia, lemon & dill pilaf, and lemon wedges (optional), to serve

DRESSING

• 2 tbs lemon juice, or more to taste
• 1/3 cup (80ml) extra virgin olive oil
• 1 tbs small salted capers, rinsed, drained
• 1 tbs finely shredded oregano leaves

Directions

1. Preheat a barbecue or large chargrill pan to medium-high.
2. Brush the salmon fillets lightly with oil and season.
3. Cook fillets, covered with the hood if using the barbecue, for 3 minutes, then carefully turn over and cook for a further 3 minutes or until cooked but still slightly translucent in the centre.
4. Loosely cover with foil and rest for a few minutes.
5. For the dressing, place lemon juice and 1 1/2 teaspoons sea salt in a small bowl, and whisk until the salt dissolves.
6. Whisk in the oil, then stir in the capers and oregano leaves just before serving.
7. To serve, divide the salmon among plates and spoon the dressing over the top.
8. Serve with almond skordalia, dill pilaf and lemon wedges, if desired.

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Ingredients

• 2 whole fish such as snoek , or even Elf scaled and gutted
• Olive oil
• Sea salt and freshly ground pepper
• 1 large orange cut into thin slices
• 1 bunch tarragon
• 1 bunch parsley
• For the sherry vinaigrette
• 1/4 cup aged sherry vinegar
• 1 small shallot, chopped
• 2 teaspoons Dijon mustard
• Salt and freshly ground pepper
• 3 tablespoons chopped fresh tarragon
• 1/2 cup Spanish olive oil

Directions

1. Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper.
2. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill.
3. Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette.

For the Sherry Vinegar-Tarragon Vinaigrette:

1. Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth.
2. With the motor running, slowly add the oil until emulsified. Adjust seasoning.

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Ingredients

spicy sauce:

• 4 tbsp. Hoisin sauce
• 2tbsp. Rice vinegar
• 2 tbsp. Low-sodium soy sauce
• 2 tbsp. Mirin
• ½ tsp. Garlic chili paste
• 1 tbsp. Crushed fresh ginger
• juice of ½ lime.
• Vegetable oil or olive oil for garnishing
• Thinly sliced spring onions, sesame seeds

• 4 Pieces of 115 grams of salmon fillets with skin

Directions

1. First, you need to sprinkle salt on the salmon fillets an hour before putting it over the grill. It will be even better if you keep it a night before to let the salt embed properly in the fillet.
2. You can use sealing plastic over the bowl and keep it inside the refrigerator. Maintain a mild temperature to avoid over-freezing.…
3. Take a bowl, big enough to fluff up Hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste and lime juice.
4. After whisking the ingredients, season the salmon by massaging. Keep it for half an hour to let the seasoning sink in.
5. Now, preheat the braai on high
6. Place the salmon’s skin part unto the braai grill, brush lightly with sauce and close the lid for 4 minutes if you are cooking in high heat and 6 minutes if on low heat.
7. After 4 minutes, flip the side carefully using a wide spatula to avoid flaking. This time, you need to cook only for 2 minutes.
8. You’ll see your salmon’s middle part turning pinkish and are now cooked medium-rare.
9. Use a spatula to take out the fillet. You can garnish it with spring onion and sesame seeds. Pour the sauce to enrich the taste.

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fish braai ideas

Ingredients

• 6 Fresh salmon fillets
• 5 Tbsp olive oil
• 100g brown sugar
• 1/2 cup soy sauce
• lemon zest of 2 lemons
• 2 Tbsp Dijon mustard
• 1/4 cup parsley
• 1/8 cup thyme
• salt and pepper
• 2 lemons sliced in wedge to serve  

Directions

1. Place olive oil, brown sugar, soy sauce, lemon zest, Dijon mustard, parsley, thyme, salt and pepper in a bowl. Shake to combine.
2. Reserve 1 tablespoon of marinade for later use. Add the garlic to the bowl.
3. Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
4. Marinate in the refrigerator for at least 1 hour, or a maximum of 8 hours.
5. Remove the salmon from the marinade and scrape off any remaining seasoning or garlic (otherwise they could burn on the grill!).
6. Preheat an outdoor grill or indoor grill pan over medium heat. If you’re using an outdoor grill, be sure to coat the grate of your grill with vegetable oil.
7. Add the salmon fillets and cook for 5-6 minutes on each side or until the salmon is not translucent.
8. Spread the reserved marinade over the salmon fillet and serve.