Barb Northwood's Barbecue Salmon with Cucumber Pickle

Serves 6, Prep and Cook: 35 mins

INGREDIENTS

6 x 150g boneless salmon fillets, skin on

HORSERADISH SAUCE

• ½ cup sour cream

• 1/3 cup Greek yoghurt

• 1 tablespoon horseradish cream

• 1 tablespoon chopped fresh dill

• 1 tablespoon lemon juice

CUCUMBER PICKLE

• ¼ cup white wine vinegar

• 2 tablespoons caster sugar

• 2 Lebanese cucumbers, very thinly sliced

• 6 red radish bulbs, very thinly sliced

• 3 green spring onions, cut into 7cm lengths, thinly shredded

METHOD:

1. To make horseradish sauce, combine all ingredients in a bowl. Mix well. Refrigerate, covered.

2. To make cucumber pickle, combine vinegar and sugar in a large bowl. Add cucumbers. Stir to combine. Stand for 15 minutes. Stir in radishes and onions.

3. Meanwhile, season salmon with salt and pepper.

4. Heat an oiled, barbecue flat plate over a medium heat. Add salmon, skin-side down. Cook, for about 3 minutes, or until skin is crisp. Turn over. Cook for a further 3 minutes, or until cooked to your liking. Remove.

5. Serve salmon with cucumber pickle and horseradish sauce.

TIP Pickle is best made just before serving. Use a mandolin to thinly slice cucumbers and radishes. Horseradish sauce can be made up to two days ahead.

For more, grab a copy of New Idea’s – Christmas on the Barbie on sale 3^rd December or head to newideafood.com.au.