I had a hankering for grilled salmon last week, so I finally got round to making it. I marinated it for about 2 hours with 3 cloves of crushed garlic, half a lime, seasoning and olive oil. The trick to grilling fish (and any grilled food but especially fish) is NOT to move it until it’s cooked on one side. Otherwise it’ll totally stick to the grill. I tried looking online to see what the consensus is to grilling fish — skin side or flesh side first? Most agree that with salmon it’s flesh side first though I’ve read articles that say skin side first for fish fillets to prevent curling. In any case I don’t think it matters all that much.
To go with the salmon I made roasted butternut squash. It’s adapted from a Jamie recipe except it’s from the first Naked Chef book. I didn’t use so many spices simply cos I don’t have them. I used oregano instead.
Halve a butternut squash lengthwise
Halve and halve again, meaning one squash is divided to 8 long wedges
In a bowl or preferably pestle & mortar mix together — olive oil, salt, pepper, chopped garlic, oregano
Rub surface of squash with seasoning
Roast at 180°C for 30 mins until caramelised
I served the salmon and squash with some chopped spinach and a lime wedge. It was very nice. Oh, and I got new square white plates.
Now that I think of it, I should be crossposting this to the recipes section.