Salmon Fillet With Crispy Skin & Thai Cucumber Salad - Weber Family Built-in Q Premium 3600 Manual

Salmon Fillet with Crispy Skin & Thai Cucumber Salad
(Grill/direct medium-high heat 200 to 230°C,
with a Weber Q Ware frying pan or hotplate)
Ingredients
Salmon fillet pieces with skin on, 200g
to 250g each and about 50mm thick
Olive oil
Salt
For the salad
2 continental cucumbers
½ cup chopped coriander
6 large shallots, sliced thinly
1 medium red chilli, seeded
and finely diced
For the dressing
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 tablespoons rice wine vinegar
Freshly ground black pepper
2 tablespoons peanut oil
Method
Preheat the barbecue, with a Weber
Q frying pan or hotplate in, for grilling
(direct cooking) for 10 minutes with both
burners on high.
Lightly brush the salmon fillets all over
with olive oil and season with salt.
Once the barbecue is preheated, turn both
burners to medium.
Barbecue the salmon on the hotplate/
frying pan, skin side down, for 4 minutes.
Turn the fillets and cook for another 2 to 3
minutes.
To make the salad:
Peel the cucumbers. Use a vegetable
peeler to slice strips of cucumber from
one end to the other. Discard the centre
seeds.
Place the cucumber in a colander and
allow to drain for approximately 30
minutes.
Toss the cucumber with the chopped
coriander, shallots and chilli. Set aside
until ready to serve.
To make the dressing:
In a bowl dissolve the brown sugar with
the lime juice and fish sauce. Wisk in the
vinegar. Season with black pepper and
add the peanut oil, mix well to combine.
When ready to serve, pour the dressing
over the salad and serve with the salmon.
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