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Tapas Barbecue Salmon Recipe
What makes this barbecue salmon recipe special is the tapas Mojo Sauce (pronounced moho) that accompanies it. In fact I’ve got two fish tapas sauces, one spicy Mojo Red and the other herby Mojo Green so take your pick – or why not do both?
The origins of the sauce lie in the Canary Islands and it has to be said that these sauces work well drizzled over baby new potatoes as an alternative way of seasoning and barbecue potato salad just as well as Salmon so feel free to mix and match. I especially like the green one done this way.
Tapas in Spain is all about small quantities on a plate just to taste whilst enjoying an aperitif before lunch. To that end I've made this recipe by grilling the salmon in chunks that can then be skewered with a cocktail stick. If you wish to present this more like a main course than of course then be my guest - just keep the steak intact and cook it for longer.
To make the tapas sauces, place the solid ingredients and spices into a food process and blitz then gently drizzle in the olive oil. Transfer to a small dish and and stir in the vinegar and season to taste.
For the salmon, cut the steaks up into cubes of approximately 1 inch, brush with with olive oil and season with salt and pepper. Place the cubes in a barbecue basket and grill over hot coals for about 5 minutes, turning regularly. (If you are grilling the salmon as steaks then you need to allow about 6 or 7 minutes for each side of the steak.)
If you haven't got a suitable basket then try using a Teflon barbecue fish mat, just make sure you brush it with oil before cooking and the salmon will cook beautifully without sticking and disintegrating.
When cooked, transfer to a serving dish and then spoon over the Mojo sauce. Tuck in and enjoy.