Cuisine – Salmon for the win

Over the past 20-plus years, I would hate to think how many portions of salmon I have grilled and turned into a delicious snack, meal or dip, and been lucky enough to share with a multitude of friends and whanau. Salmon is light, delicate and simply delectable no matter which way you serve it – not to mention being super-healthy. It’s a winner all around.

Salmon supports and nurtures heart, skin and brain health, while also being an excellent source of protein. Let’s face it, we all need some or all of the above.

I’m going to share with you my simple method of preparing and grilling salmon. Salmon is so versatile and can be served with salad, as a dip, in a creamy pasta, tacos, wraps and as a pizza topping – there are so many options. My personal favourite is salmon on toasted Vogels with cream cheese, avocado and ground black pepper, but you do you – get creative, salmon just works!

Ingredients
Salmon fillet or portion (with pin-bones removed)
Maple syrup (NZ maple-flavoured works – or if you want to get fancy try genuine beautiful Canadian maple syrup)
Herb rub of your choice (I like to use Rum & Que Intensify – available from your local supermarket or The BBQ Hut Mangawhai)
Garlic salt
Parsley (dried or fresh)

Method
Preheat your grill to around 190-205 degree Celsius (this temperature will allow your salmon to cook evenly, creating a nice caramelisation on the outside while remaining super succulent on the inside).

Pat dry your salmon, sprinkle a light coating of your herbs and rub gently to create an even coverage.

Smother (lightly) with maple syrup – enough for an even coverage and gently rub on to your salmon.

Sprinkle a small amount of garlic salt over the maple syrup and set aside.

Lay your salmon on a piece of greaseproof paper on your oven tray, and set under your pre-heated grill.

Grill the salmon for 8-15 minutes (depending on the thickness). The salmon is done when it flakes easily or (if you’re like me and use a temperature probe) when it reaches an internal temperature of 63 degrees Celsius.

Remove salmon from the grill, sprinkle with parsley, rest for five minutes and serve as part of your chosen meal – or, make it the hero of a platter, share with friends or whanau, and serve with side of ice-cold crispy Marlborough sauvignon blanc (yum).

Catch you next month!