When we stopped eating mammal and bird meat the thought of a braai (or BBQ) troubled me. The idea that I would not be able to participate in the tradition of braaiing didn’t sit nicely with me… but then we found some delicious salmon fillet steaks, marinaded them up and threw them on the fire and voilà! The best and most tender steaks I have ever eaten. The oily fish meat has that signature braai taste and literally melts in your mouth.
The beauty of salmon is that it is not only tasty, but it’s also a high-quality complete protein without the bad cholesterol or the saturated fat normally associated with a complete proteins (like red meat). In fact, it is the type of fat in fish that gives it such a strong reputation for being so incredibly good for us. Fish oil contains an essential fatty acid commonly known as omega-3. It is essential because our body cannot produce it so it needs to be obtain from our diet, and it is essential to all the tissues in the body.
- Salmon fillet(s)
- Salt and Pepper
- To make marinade, finely chop garlic and ginger, add to bowl or cup, season with salt and pepper and then whisk in the honey.
- Place fish fillets in a container. Pour marinade over and allow to sit for an hour.
- When the fire has settled and you can hold your hand over the BBQ grid for longer than 5 seconds (5 normal seconds, not 5 ‘my hand is burning’ quickly counted seconds).
- Place salmon on the grid, skin down and allow to cook for about 5 to 8 minutes. Keep checking under the skin to make sure it’s not burning.
- Flip the fillets and allow to cook for a further 5 minutes.
- We like it crispy on the outside and raw on the inside.
- PS. if you don’t like the salmon raw then put the steaks in the oven on 120 degrees for a few minutes (keep watching until they are done to your liking)! Otherwise if the braai has a cover then close it for a couple of minutes during cooking, this will do the trick.