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Ingredients

Method
  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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