Barbecued salmon with creamy cucumber, sour cream and chive salad
Prep: 10 mins + draining time
Cooking: 7 mins
Serves: 4
Calories per portion: 472
4 x 75g salmon steaks
A little oil
225g cucumber
salt and pepper
1 (200g) tub sour cream and chive dip
Extra snipped chives to decorate if liked
Watercress salad to serve
1. Heat a griddle pan to high or prepare some BBQ coals. Rub the salmon steaks with the oil and season with salt and pepper. Cook skin side down on the griddle or BBQ for 5 mins, then carefully turn over with a fish slice and cook for a further 2 mins.
2. Meanwhile, thinly slice a cucumber (we used the slicer on a cheese grater to save time). Place the cucumber in a nylon sieve, sprinkle with a little salt and leave to drain for 5 mins.
3. Transfer to a serving bowl and stir in a tub of soured cream and chive dip, sprinkle with the extra chives if using. This easy salad is delicious served with fish and watercress salad.
