Tapas Barbecue Salmon Recipe

What makes this barbecue salmon recipe special is the tapas Mojo Sauce (pronounced moho) that originated in the Canary Islands. 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?

Indredients:-

For the basic barbecue fish cookout we’ll need:-

• Salmon Steaks or Filets
• Salt and Pepper
• Olive oil
• Flat leaf parsley garnish

………………and then for the sauces:-

Mojo Red

• 2 cloves garlic
• 2 teaspoons paprika
• 1 teaspoon cumin
• 5 tablespoons olive oil
• 2 tablespoons white wine vinegar
• Pinch of salt

Mojo Green

• 2 cloves garlic
• 1 tablespoon fresh coriander chopped
• 1 tablespoon fresh parsley chopped
• 1 teaspoon cumin
• 5 tablespoons olive oil
• 2 tablespoons white wine vinegar
• Pinch of salt

Method:-

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.

If you haven't got a suitable rack then try using a Teflon barbecue 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, spoon over the Mojo sauce, tuck in and enjoy.

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