Date posted: 13/05/2022

Crispy BBQ salmon

  • Serves 1
  • Timing: 1 hr 50 mins
  • Difficulty: Medium
Votes: 3 Average: 5


Boned fresh salmon 2 pieces
Root ginger 10g
Tamari soy sauce 30ml
Lee kum kee teriyaki 40g
Clear blossom honey 10g
3 colour quinoa 200g
Tilda brown and white rice 300g
Caster sugar drum 10g
Rice vinegar 70ml
Bunched radish 30g
Red chillis 2g
Coriander 6g
Fancy lettuce little gem 1/2
Spring onion trimmed 0.02 of a whole (a few slices)
Lime 1/2
Crispy fried onions 10g
Sesame seeds 4g
Whole black sesame seeds 2g
Sriracha hot chilli sauce 60ml
Mayonnaise 40ml
Toasted sesame oil 6ml
(Pickled cucumber) White wine vinegar 7.33ml
(Pickled cucumber) fennel seeds 0.07g
(Pickled cucumber) whole black peppercorn 0.03g
(Pickled cucumber) cumin seeds 0.03g
(Pickled cucumber) white mustard seeds 0.07g
(Pickled cucumber) caster sugar drum 2g
(Pickled cucumber) cucumber 0.07
(Pickled cucumber) dill 0.13g


  1. Cook the grains drain and chill - Place into a bowl.
  2. Marinade the salmon in soy sauce, chopped ginger, teriyaki and honey for about 20 minutes. BBQ or chargrill the salmon until required.
  3. Heat the vinegar, sugar and sesame oil and then dress the grains - set to one side.
  4. Slice the radish, spring onions, red chilli and little gem- set to one side.
  5. Toast the sesame seeds and mix with the black.
  6. Arrange the rice & quinoa into a serving bowl and then top with all the ingredients - finish with sesame seeds, crispy onions and pickled cucumber.
  7. Mix the sriracha & mayonnaise together and serve alongside the dish.
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