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?
To be honest these sauces work well drizzled over baby new potatoes just as well as Salmon so feel free to mix and match. I especially like the green one done this way.
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.
Brush the salmon with olive oil and season with salt and pepper, place them in a rack and grill the steaks in over hot coals for about 10 minutes.
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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