Thu, 1 July 2021
Maple & Ginger Chargrilled Salmon served with warm potatoes and Water Cress Rocket Pomegranate Salad
Chef: Randy Lewis
Maple & Ginger Chargrilled Salmon served with warm potatoes and Water Cress Rocket Pomegranate Salad
• 2 x 200g Salmon Fillets with Skin on
• 2 tbsp olive oil
• Salt & Pepper
Glaze – maple syrup and grated ginger
For Salad
• Rocket
• Watercress
• Pomegranate
• 1 tsp olive oil to drizzle over
• Pickled carrot to serve (optional)
Pre heat BBQ. Oil your BBQ surface. Place salmon face side down and cook for approx 3mins.
Flip over so skin side down and coat with maple syrup and grated ginger and cook for between 5 and 7 mins depending on thickness of your fillet.
Put your sliced baked potatoes on at same time as salmon, turning once.
Meanwhile prepare salad by mixing rocket and watercress in olive oil with pomegranate and add dressing of your choice. (I like a chilli oil dressing with the ginger and maple).
To serve scatter potatoes on top of salad, place salmon on top and scatter with pomegranate seeds and served with pickled carrot.
Wed, 2 October 2024
Guest: Edward Hayden
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