Name: Barbecued salmon with salsa criolla
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: Salsa criolla; 350 gram (11 ounces) baby heirloom tomatoes, sliced or quartered; 250 gram (8 ounces) cherry tomatoes, quartered; 1/2 medium red onion (85g), chopped finely; 2 tablespoon extra virgin olive oil; 1 tablespoon red wine vinegar; 1/3 cup loosely packed fresh coriander (cilantro) leaves; 2 teaspoon sea salt flakes; 1 tablespoon extra virgin olive oil; 2 kilogram (4-pound) salmon fillet, skin on, pin-boned; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 2 clove garlic, crushed; lemon cheeks, to serve

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Ingredients

Salsa criolla

350 gram (11 ounces) baby heirloom tomatoes, sliced or quartered

250 gram (8 ounces) cherry tomatoes, quartered

1/2 medium red onion (85g), chopped finely

2 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

1/3 cup loosely packed fresh coriander (cilantro) leaves

2 teaspoon sea salt flakes

1 tablespoon extra virgin olive oil

2 kilogram (4-pound) salmon fillet, skin on, pin-boned

2 tablespoon coarsely chopped fresh flat-leaf parsley

2 clove garlic, crushed

lemon cheeks, to serve

Method

1.To make salsa criolla, combine all ingredients, except coriander, in a medium bowl. Season to taste. Just before serving, add coriander; toss to combine

2.Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 200°C/400°F, or follow manufacturer’s instructions.

3.Combine salt and half the oil in a small bowl; rub mixture on skin side of salmon. Combine parsley, garlic and remaining oil in a small bowl; rub mixture on flesh side of salmon. Season.

4.Barbecue salmon on grills, skin-side down, in covered barbecue. Turn burners off underneath salmon and turn other burners to high. Cook in covered barbecue for 20 minutes or until cooked as desired. (Salmon is best served medium-rare in the thickest part.)

5.Serve salmon with salsa criolla and lemon cheeks..

Whole white fish could be used instead of the salmon, if you like. Cut slits into the thickest part of the fish and rub the oil mixture into the cuts.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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