A Favourite Outdoor Kitchen Recipe
Barbequed salmon steaks is a favourite outdoor kitchen recipe of ours. You will need a fridge in your outdoor kitchen if you want to do all the prep outside. It serves six and we hope you enjoy it too.
6 fresh salmon steaks, cut about 2cm thick (1.5kg total weight)
Basil parmesan butter
175 g unsalted butter
25 g freshly grated Parmesan cheese
1 teaspoon balsamic or sherry vinegar
25 g fresh basil leaves, sliced
freshly ground black pepper
1 large garlic clove, crushed
150 ml light olive oil
2 tablespoons balsamic or sherry vinegar
1-2 sprigs of thyme, crushed
To make the basil and Parmesan butter beat the butter until soft. Gradually beat in the grated Parmesan, vinegar, basil leaves and ground black pepper to taste. Remove from the bowl and place onto a piece of wet greaseproof paper and roll into a cylinder. Wrap in clingwrap and refrigerate for at least one hour or until firm.
To make the marinade, put the ingredients into a wide, shallow dish and mix well. Then add the salmon steaks and turn them to coat well. Cover and let marinate for 20-30 minutes. Lift the steaks from the marinade and pat them dry with kitchen paper.
Heat your barbeque to medium hot. Lightly oil the grill and add the salmon. Barbeque the salmon steaks for about three minutes on each side. They should be crisp and brown on the outside and just opaque all the way through the inside.
Serve the salmon steaks with slices of chilled butter melting on top and your favourite salad/s.