Ingredients
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1 large garlic clove, minced
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1/4 cup fresh coriander, finely chopped
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1 tablespoon mustard
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1 tablespoon ketchup
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1 teaspoon Tabasco sauce
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1 tablespoon white wine vinegar
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1 teaspoon granulated sugar
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1/4 teaspoon salt, to taste
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1/8 teaspoon pepper, to taste
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2 cucumbers
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1 dash salt
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1 dash pepper
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4 (6 ounce) salmon steaks, scaled
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2/3 cup olive oil
Instructions
- Leave skin on the salmon & place it in a shallow dish.
- In a small bowl, blend together the garlic, coriander, mustard, ketchup, Tabasco, vinegar, sugar, salt & pepper, then gradually stir in the oil. Pour marinade over the salmon & leave it in the refrigerator for 24 hours.
- Peel cucumbers, then slice thinly. Place in a colander & sprinkle with salt, then let stand for 1 hour.
- Heat grill or barbecue.
- Gently squeeze the liquid from the cucumbers, then add pepper to taste & mix with chopped mint. Stir in the yogurt.
- Grill salmon until cooked, about 15-20 minutes, brushing with marinade as it cooks.
- Best served hot, with new potatoes & the cucumber salad.