User Manual

Barbecue

Salmon steaks, 150g to 200g each and 20mm thick

3 tablespoons Asian (toasted) sesame oil

Freshly ground black pepper

For the relish:

2 tablespoons fresh lime juice

1 tablespoon sh sauce

1 tablespoon soy sauce

1 tablespoon sugar

1 tablespoon nely chopped fresh mint

1 tablespoon nely chopped fresh coriander

1 teaspoon minced fresh chilli

½ teaspoon minced garlic

1 cup nely chopped or thinly sliced cucumber

In a medium bowl, whisk together all the relish ingredients except the cucumber.

Add the cucumber, stir well and allow to stand at room temperature for at

least 15 minutes.

Lightly brush or spray the salmon all over with oil. Season with pepper to taste.

Barbecue the salmon for 4 to 5 minutes each side or until opaque throughout. Serve with

the relish spooned over the top.