GRILLED PIRI PIRI STEELHEAD SALMON
RECIPE TYPE
Seafood
SERVES
4
Prep Time: 10 min
Cook Time: 30 min
Grill Time: 10 min
Ingredients
2 whole dressed steelhead salmon (about 3kg total), head on, scaled and gutted
1/2 tsp freshly ground Longo’s Sea Salt
3 tbsp Longo’s Avocado Oil
4 tsp Longo’s Piri Piri Spice Blend
2 large garlic cloves, thinly sliced
4 sprigs fresh Longo’s Organic Mint
Mint & Red Onion Pickle:
1/4 cup Longo’s Curato Red Wine or Rosé Condiment Vinegar
1 tbsp granulated sugar
1/2 tsp freshly ground Longo’s Sea Salt
Freshly ground Longo’s Black Pepper to taste
1 large red onion, quartered and thinly sliced
1/2 cup loosely packed fresh Longo’s Organic Mint Leaves, chopped
Directions
Mint & Red Onion Pickle: Heat vinegar with sugar, salt and pepper in small saucepan set over medium heat, whisking until dissolved. Pour over red onion; toss to coat. Cool slightly and stir in mint. Refrigerate for at least 30 minutes. (Make-ahead: Prepare the pickled onion in advance and store in the refrigerator for up to 2 days.)
Arrange fish on work surface; season inside and out with salt. Blend oil with piri piri spice blend and brush liberally all over the inside and outside of the fish. Scatter garlic slices in the cavities of the fish; add 2 sprigs of mint per fish.
Grill fish on preheated medium-high well-greased grill for 8 to 10 minutes per side or until fish flakes when tested with a knife. Transfer fish to serving platter and serve with Mint & Red Onion Pickle on the side.
Tips: Fish can also be cooked in oiled fish baskets, greased aluminum foil or grilling mats.
Leftover Mint & Red Onion Pickle can be used to top tacos, sandwiches or to add zing to a tossed green salad.
