Pulled Salmon with Zingy Red Onion

September 27, 2017
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Pulled Salmon with Zingy Red Onion
Pulled Salmon with Zingy Red Onion - Norge
Servings
Ingredients
Serves 4
  • 700 g salmon in pieces, with skin
  • 200 ml light soy sauce
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 pot coriander
  • 4 cloves garlic
  • 4 tbsp clear honey
Pickled cucumber
  • 1 cucumber
  • 3 ml Salt
  • 2 tbsp vinegar
  • 100 ml water
  • 2 tbsp sugar
  • ½ ml white pepper
  • 1 tbsp yellow mustard seeds
Zingy red onion
  • 3 red onions
  • 2 limes
  • Pinch of salt
Servings
Ingredients
Serves 4
  • 700 g salmon in pieces, with skin
  • 200 ml light soy sauce
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 pot coriander
  • 4 cloves garlic
  • 4 tbsp clear honey
Pickled cucumber
  • 1 cucumber
  • 3 ml Salt
  • 2 tbsp vinegar
  • 100 ml water
  • 2 tbsp sugar
  • ½ ml white pepper
  • 1 tbsp yellow mustard seeds
Zingy red onion
  • 3 red onions
  • 2 limes
  • Pinch of salt
Pulled Salmon with Zingy Red Onion - Norge
Instructions
  1. Start by chopping the coriander; only use the stalks and keep the leaves for the garnish. Place the stalks, soy sauce, paprika, cumin and chopped garlic in a bowl and mix. Place the salmon in a dish with sides and cover with the marinade. Leave for at least 1 hour so the salmon absorbs the flavours.
  2. Peel and thinly slice the onions, season with the salt and squeeze over the lime juice. Mix and leave to soften for at least 1 hour but preferably overnight.
  3. Slice the cucumber with a vegetable peeler and mix with the salt in a bowl. Leave to stand under weight for about 30 minutes. Then squeeze out the excess water. Mix the vinegar, water, sugar and spices into a solution and stir until the sugar has dissolved. Add the cucumber and leave to stand for at least 1 hour before serving.
  4. Barbecue the salmon on the top first to give it an attractive surface. Then turn and finish with the skin side down for around 10 minutes with the lid on. Place on a dish and pull the salmon apart with a fork. Garnish with coriander. Serve with the accompaniments, lettuce, soured cream and bread, or with roast new potatoes.
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