Salmon Steaks with Thai Cucumber Relish

Ingredients Instructions

Relish

2 tablespoons fresh lime juice 1 tablespoons fish sauce 1 tablespoons soy sauce 1 tablespoons sugar 1 tablespoons finely chopped fresh mint 1 tablespoons finely chopped fresh coriander 1 teaspoons minced fresh chill 1/2 teaspoons minced garlic 1 cups finely chopped or thinly sliced cucumber 4 salmon steaks, each 150 to 200 grams and 20mm thick 3 tablespoons asian (toasted) sesame oil Freshly ground black pepper

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1. In a medium bowl whisk together all the relish ingredients except the cucumber. Add the cucumber, stir well, and allow to stand at room temperature for at least 15 minutes.
2. Prepare the barbecue for direct cooking over high heat (230° to 290°C).
3. Lightly brush or spray the salmon steaks all over with oil. Season with pepper to taste. Barbecue the salmon over direct high heat, with the lid closed, until opaque throughout, 4 to 5 minutes on each side.
4. Lightly brush or spray the salmon steaks all over with oil. Season with pepper to taste. Barbecue the salmon over high heat, with the lid closed, until opaque throughout, 4 to 5 minutes on each side.
5. Serve the salmon with the relish spooned over the top.