Recipes

Salmon tataki on the kamado or OFYR

Enjoy a sublime dish with Salmon Tataki, perfectly grilled on your kamado or OFYR. This lightly seared salmon fillet is tender on the inside and crispy on the outside, full of flavour and easy to prepare. Combine it with this Wasabi Mayo and Marinated Cucumber for a deliciously refined BBQ experience!

Ingredients

Salmon fillet with skin
50 ml ketjap sauce
50 ml water
15 ml soy sauce
15 ml rice vinegar
5 ml sesame oil
2 ml fish sauce
1 bay leaf
1 lime leaf
small piece of lemongrass
1 clove of garlic
1 piece of ginger
30 g cane sugar
1/2 piece of star anise
1 small red chilli pepper
1/2 lime
handful of fresh coriander

Preparation:

For the marinade, mix all the ingredients (except the salmon) in a saucepan and heat slowly until the sugar has dissolved.

Remove from the heat and leave the marinade to infuse for at least an hour, then pour through a fine sieve.

This marinade can also be made in advance. If you have any leftovers or make a larger quantity, it is also useful to freeze it so you don’t have to make it every time.

Remove the skin from the salmon fillet and cut into 4 cm cubes or thick slices.

Leave the salmon to marinate overnight in the marinade.

Heat your kamado to 220°C and place your soapstone or cast iron baking tray on it. Allow your grill surface to reach the right temperature first and then fry the salmon briefly.

If you are cooking on an OFYR appliance, first heat it thoroughly and place the burning blocks on one side under the baking tray. Check that the tray is hot enough and grill briefly.

The aim is for it not to be overcooked, but nicely pink on the inside.

ENJOY!!!