“Salmon Braai with Sumac and Garlic” is a delicious recipe that combines the unique flavors of sumac and garlic to create a mouthwatering dish perfect for grilling on the braai. This recipe is a must-try for seafood lovers who want to add a new twist to their traditional salmon dishes.
4 salmon fillets
3 garlic cloves, minced
2 tablespoons sumac
2 tablespoons olive oil
Salt and black pepper, to taste
Lemon wedges, for serving
Preheat your grill to medium-high heat.
In a small bowl, mix together the minced garlic, sumac, olive oil, salt, and pepper.
Rub the sumac and garlic mixture all over the salmon fillets, making sure to coat them evenly.
Place the salmon fillets on the grill, skin-side down.
Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
Serve hot with lemon wedges on the side.
Enjoy your delicious Salmon Braai with Sumac and Garlic!
Cut three or four diagonal slashes into each piece of fish, then set aside.
To make the masala, put the shallots, garlic, ginger, chilli powder, paprika, black pepper, ground coriander, cumin, turmeric and coconut oil in a food processor, and whizz to a very thick paste.
Season the fish, then smear all over with the marinade, really working it into the slashes.
Put two overlapping pieces of foil, slightly bigger than the fish, on a worksurface and put the fish and any marinade in the middle, scattering the curry leaves over both sides.
Put two more sheets of foil directly on top, then crimp all of the edges together to completely seal in the fish. Chill for at least 2 hours but preferably overnight.
To make the rice salad, first tip the rice into a small pan with 400ml of water and a pinch of salt. Simmer for 1 minute over a high heat, then reduce the heat to low and cook for 9 minutes, covered with a lid.
Remove from the heat and leave to steam for 10 minutes. Cool completely and chill.
When you’re ready to cook the fish, finish the rice salad by tossing the cooked rice with the remaining ingredients, except the coconut chips and spring onions. Season and chill until needed.
Heat a barbecue to medium-high or the oven to 220C/fan 200C/gas 7. Cook the fish parcel directly over the coals for 10 minutes, then carefully lay a baking tray on top of the parcel and flip the whole thing over (be sure to wear oven gloves).
Cook for a further 10 minutes or until the fish is cooked through. If using the oven, roast for 30 minutes until just cooked through, then heat the grill to high, remove the top layer of foil and grill until slightly crispy.
Top the rice salad with the coconut chips and spring onions, and serve with the fish and lime wedges for squeezing over.
For more of the best fish braai recipes and delicious fish braai ideas click here! more recipes…
12 shell-on mozambican prawns
4 tablespoons sweet chilli sauce
2 limes or lemons
1 tablespoon fish sauce
1/2 a bunch of fresh coriander
1 fresh red chilli
4 cm piece of ginger
2 clove of garlic
a dash of soy sauce
1 stem fresh lemon grass ( if you can get it )
Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 20cm in length), one through the middle and one to either side. Put aside.
Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic (and lemongrass if you have it) , then give everything a really good mix up. Add the racks of prawns, then turn over a few times in the marinade to coat really well. Cover with cling film and place in the fridge for at least 2 hours, but preferably overnight.
When you’re ready, preheat the braai. Cook the racks on a hot braai for 4 – 5 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.
Once cooked, remove to a serving board, squeeze over the juice from the remaining lime/lemon, sprinkle with the reserved coriander leaves, then serve with a fresh green salad, or as part of a barbecue spread.
18 extra-large green king prawns, peeled (tails intact), deveined
1 bunch asparagus, cut into 3cm lengths
150g dried chorizo, cut into 18 pieces
Combine the oil, paprika, garlic, orange juice and 1 tbs oregano in a small bowl. Add the prawns and toss to coat. Chill for 30 minutes to marinate.
Soak toothpicks or skewers in water for 15 minutes. Heat a barbecue or chargrill to medium-high. thread 1 prawn, 1 piece of asparagus and 1 slice of chorizo onto each skewer. Repeat with remaining ingredients to make 18 skewers.
Grill skewers, in batches, for 3 minutes each side or until cooked through. Scatter with remaining 1 tbs oregano. Brush orange wedges with a little extra oil, then grill for 2 minutes each side or until charred. Serve with prawn skewers.
6 spring onions, trimmed, plus extra thinly sliced, to serve (optional)
2 tbs rice bran oil
2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions
¼ bunch coriander, chopped
Using a sharp knife, butterfly the prawns by cutting along the belly and through the head until they open up flat, then de-vein.How to prepare prawns
Heat a barbecue or grill pan to medium-high heat.
Whisk together melted butter, harissa, soy sauce and half the lime juice, and season.
Toss broccolini and spring onions with oil, season, then grill, turning once, for 3-4 minutes until lightly charred. Cool slightly, then cut into 6cm pieces. Place in a bowl with rice, coriander and remaining lime juice. Toss together and place in a serving bowl.
Lightly brush prawns with half the butter mixture, then grill, turning occasionally, for 2-3 minutes until charred and just cooked.
Arrange prawns on a large platter, scatter with sliced spring onion (if using) and serve with wild rice salad and remaining butter.