Carb Conscious Archives

Mushroom recipes

Tenderstem broccoli-and-blue cheese soup

30 minutes

Avocado recipes

Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

25 minutes

Meatballs recipes

Braaied salmon escabeche

10 minutes

Braaied salmon escabeche

Serves Serves 6 as a starter

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

450 g salmon
1 t Woolworths seafood seasoning
4 T ponzu sauce

For the saffron aïoli:

2 cloves garlic, grated
2 free-range eggs
¾ cup sunflower oil
salt, to taste
2 t lemon juice
a pinch saffron

Method

1. Rub the seasoning on the skin-side of the fish. Cover and chill for 30 minutes.

2. Light the braai and when the coals are medium hot, place a grill pan directly onto the coals. Heat until very hot. Quickly cook the fish skin-side down for 2 minutes. Remove and cool.

3. To make the aïoli, place the garlic in a bowl and whisk in the eggs. Slowly pour in the oil from a height in a steady stream, whisking continuously until thick. Add the salt, lemon juice and saffron. Chill until you are ready to serve. It will keep in a glass jar in the fridge for up to a week.

4. To serve, place the fish skin-side down and thinly slice off the skin. Serve with the aïoli and a drizzle of ponzu sauce.

Cook's note: When making the aïoli, ask someone to help you: one person can whisk while the other pours in the oil. Place the bowl on a folded tea towel to prevent slippage.

Find more braai recipes here.

Photographs: Andrea Van Der Spuy
Food assistants: Bianca Strydom and Irinja Bekker

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Braaied salmon escabeche

Ingredients

Method