Name: Barbecue Salmon with Sweetcorn Salsa
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 120 ml ketchup; 4 tablespoons honey; 2 tablespoons apple cider vinegar; 1 tablespoon Worcestershire sauce; 2 teaspoon chilli garlic sauce (, or more to taste); 4 salmon filets; Fine sea salt; Black pepper; Vegetable oil; 425 g sweetcorn (, thawed); 80 g finely chopped red onion; 1-2 jalapeño peppers (, seeded, deveined, and finely chopped); 1 teaspoon chopped coriander; Juice of 2 limes; Fine sea salt (, to taste); Black pepper (, to taste)

Barbecue Salmon with Sweetcorn Salsa

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

4 servings

American

What you'll need

For the salmon:

120 ml ketchup
4 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoon chilli garlic sauce , or more to taste
4 salmon filets
Fine sea salt
Black pepper
Vegetable oil

For the corn salsa:

425 g sweetcorn , thawed
80 g finely chopped red onion
1-2 jalapeño peppers , seeded, deveined, and finely chopped
1 teaspoon chopped coriander
Juice of 2 limes
Fine sea salt , to taste
Black pepper , to taste

Method:

Make the salmon:

Combine the ketchup, honey, vinegar, Worcestershire sauce, and chilli garlic sauce. Reserve about 60ml.
Prepare the barbecue and oil the grill grates. Season the salmon fillets with salt and pepper. Brush with barbecue sauce and grill for 5-6 minutes with the lid closed, basting with sauce every couple minutes. Flip the salmon and continue to grill, basting every couple minutes, for another 5-6 minutes or until the salmon flakes easily.
Brush with the reserved sauce and serve with the sweetcorn salsa.

Make the sweetcorn salsa:

Combine the sweetcorn, red onion, jalapeño, coriander, and lime juice in a bowl. Season to taste with salt and pepper. Can be made a day ahead and stored, covered, in the refrigerator.
Serve with the barbecued salmon.

Nutrition

N/A

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