Preheat barbecue to medium-high. Place a large sheet of foil on bench and top with baking paper. Place salmon on paper. Brush all over with olive oil and season with salt and pepper. Fold baking paper and foil over salmon to enclose. Transfer parcel to barbecue. Close hood and cook for 20 minutes.
2.Meanwhile, combine capers, onion, herbs, lemon rind and oil in a bowl.
3.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.
Almond skordalia, lemon & dill pilaf, and lemon wedges (optional), to serve
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
Preheat a barbecue or large chargrill pan to medium-high.
Brush the salmon fillets lightly with oil and season.
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. Loosely cover with foil and rest for a few minutes.
For the dressing, place lemon juice and 1 1/2 teaspoons sea salt in a small bowl, and whisk until the salt dissolves.
Whisk in the oil, then stir in the capers and oregano leaves just before serving.
To serve, divide the salmon among plates and spoon the dressing over the top.
Serve with almond skordalia, dill pilaf and lemon wedges, if desired.
For more similar awesome prawn braai recipes and prawn braai ideas, braai marinades 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.
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. You can use sealing plastic over the bowl and keep it inside the refrigerator. Maintain a mild temperature to avoid over-freezing.…
Take a bowl, big enough to fluff up Hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste and lime juice.
After whisking the ingredients, season the salmon by massaging. Keep it for half an hour to let the seasoning sink in.
Now, preheat the braai on high
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.
After 4 minutes, flip the side carefully using a wide spatula to avoid flaking. This time, you need to cook only for 2 minutes. You’ll see your salmon’s middle part turning pinkish and are now cooked medium-rare.
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.
500g of Elf fillets cut in squares (about 5cmX5cm, approximately)
1 teaspoon turmeric powder
1 teaspoon ground black pepper
1 teaspoon red chilli powder
1 tablespoon ginger-garlic paste
2 tablespoons lemon juice
Salt to taste
For the second marination:
2 tablespoons plain yoghurt
2 tablespoons Tandoori Masala
2 tablespoons oil
2 tablespoons Chickpea flour
Cut the fish fillets in cubes about 5cmX5cm approximately.
In a bowl mix all the pieces with the ingredients of the first marination. Let it marinate for 30 minutes or an hour in the fridge.
In a frying pan lightly roast the chickpea flour or Besan and let it cool down.
After 30 minutes take the fish out of the fridge and add all the ingredients of the second marination including, the chickpea flour. Mix well to coat every piece. Leave it for another 15 minutes in the fridge.
After 15 minutes, take them out of the fridge and skewer them onto the bamboo skewers and brush with oil.
Put on the grill on high heat. When it is hot, place the skewers. Cook them for 3-4 minutes on each side or until cooked.
1kg large raw tiger prawn , heads removed, but unpeeled
For the butter
1 large garlic clove
1 small bunch of coriander, roughly chopped
1 red chili, deseeded and chopped
juice 1 lime, plus wedges to serve
200g butter, softened
To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.