When we are diligent about being healthy, once a week we will have either tuna or salmon for dinner. Mainly because these two types of fish contain the Omega-3 oil which is supposed to be good for you. I said “supposed to be” since that might change in ten or twenty-years down the road. I said that with a good reason.
Some time last year, I read an article about vitamin study by University of Eastern Finland and University of Minnesota researchers, where it was found that women who took vitamins might slightly increase their risk of death by 2.4 percent. So, in the few short years that I have been alive, every time I go to my doctor’s office, I’ve been told to take my vitamins. And now, all of a sudden we’ve been told that taking vitamins can actually not be so good for you. So, I will not be surprised if in ten or twenty years, we might read about how bad Omega-3 actually is for you.
Therefore, until the “experts” tells us that Omega-3 is bad for you, we will continue eating tuna and salmon. We found this recipe while we were watching Jamie Oliver‘s show on Food Network. He was grilling salmon, where he later on separated the skin. The skin was then grilled separately until it was very crispy and Jamie served the fish with this fresh looking cucumber yoghurt sauce. So you know we just had to try it. Little did we know back then, that it would be our favorite way of cooking salmon.
The ingredients for this dish were pretty simple, salmon, herbs (basil, mint, rosemary, dill) lemon, red pepper flakes, plain yoghurt, cucumber, and salt and pepper.
First order of the business was to zest the lemon.
Then chopped up the rosemary…
Mixed the rosemary, half of the dill and half or basil into the zest bowl…
Seeded the cucumber and chopped it up into small pieces…
Dumped the chopped cucumber into the yoghurt bowl…
Added the dill…
Red pepper flakes…
Drizzled olive oil…
Mixed them all up, and set them aside.
Washed up the salmon really good… and of course it broke into two pieces on us… But actually it made it easier for us on the grill.
If you have very thick salmon, score the meat where you can insert the herbs in there. Ours was not so thick, so we did not score it. And ignore that piece of tuna in the background… 🙂
Scattered the herbs on top of the salmon, and drizzled it with olive oil…
Put the salmon on the grate when the grill was hot enough…
Within two minutes, we flipped the fish so the skin side was up.
Carefully using a pair of tongs, Hubby pulled the skin off the fish and laid it on the grate.
Let the skin cooked by itself until crispy.
When it was done, serve it with the salmon with the skin, with the Cucumber Yoghurt sauce on top.
It was so yummy. The combination of the fresh herbs just enhanced the salmon’s flavor to another degree, along with the crunchy, crispy skin, and refreshing Cucumber Yoghurt sauce. I know I can’t wait to make this dish again… my mouth is drooling looking at the picture! Until next time!
Print recipe here.
Crispy Barbecued side of Salmon with Cucumber Yoghurt
Recipe adapted from: Jamie Oliver
Zest of 1 lemon
Juice of 1 lemon
Fresh herbs: rosemary, basil, dill, mint, chopped up
1 Cucumber, peeled, seeded, and cut up into cubes
Red pepper flakes
Salt and Pepper
Preheat your grill.
In a small bowl, mix rosemary, lemon zest and half of the basil, dill and mint.
Cucumber yoghurt: Mix the plain yoghurt, cucumber, lemon juice, half of basil, dill, mint, red pepper flakes, olive oil. Season with salt and pepper. Return to refrigerator until ready to use.
Wash salmon and pat dry. Score salmon evenly so that herbs can be inserted into the meat.
Season salmon with salt and pepper, and scatter the herbs all over the fish, as well as pushing some of the herbs into the incisions on the salmon. Drizzle with olive oil, set aside.
Grill salmon with the skin side down. Depending on the thickness of the fish, in about 2-3 minutes, the skin should start browning. Turn over the salmon, and carefully peel the skin and lay it on an empty side of the grill to crisp up.
Serve the salmon with the crisp up skin, along with the cucumber yoghurt. Sprinkle with additional fresh basil and red pepper flakes, and drizzle with olive oil.