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
WEIGHT CONVERTER
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!
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Broccoli and salmon pasta
This superfood-packed broccoli and salmon pasta recipe is full of protein and contains a third of your recommended daily allowance of Vitamin C
By Jessica Dady Last updated
-
Salmon pasta with crème fraîche
This salmon pasta with leeks, broccoli, green beans and parsley is easy to make and tastes delicious - plus it gives you a healthy dose of omega-3 too.
By Octavia Lillywhite Published
-
Low-fat chicken burgers
If you love a burger but want to find a healthy alternative try this one using lower-fat ingredients.
By Keiron George Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
The parenting rules Victoria and David Beckham swear by to keep their kids happy and healthy
The A-list couple have four children together
By Charlie Elizabeth Culverhouse Published