Braaied salmon escabeche

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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

Cooking Instructions

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