Barbecued salmon with creamy cucumber, sour cream and chive salad recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 7 min

Nutrition per portion

RDA
Calories 472 kCal 24%
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  • Salmon always taste great when cooked on a barbecue – and this cucumber, sour cream and chive salad adds a refreshing twist

    Ingredients

    • 4 x 75g (3 oz) 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

    Method

    • Heat a griddle pan to high or prepare some barbecue coals. Rub the salmon steaks with the oil and season with salt and pepper. Cook skin side down on the griddle or barbecue for 5 mins, then carefully turn over with a fish slice and cook for a further 2 mins.

    • Meanwhile, thinly slice a cucumber. Place the cucumber in a nylon sieve, sprinkle with a little salt and leave to drain for 5 mins.

    • Transfer to a serving bowl and stir in a tub of soured cream and chive dip, sprinkle with the extra chives if using – then serve with the salmon.

    Top tip for making Barbecued salmon with creamy cucumber, sour cream and chive salad

    To save time when slicing the cucumber, use the slicer on a cheese grater. Simple!

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