Grilled salmon fillet with coriander-mint salsa and coleslaw
Crispy salmon skin, succulent fish, and fresh flavors: a successful barbecue doesn't really need more. The spicy coriander-mint salsa and the crunchy coleslaw with sesame, lime, and ginger complete this salmon dish. Light, full of flavor, and everything you want for a wonderful day out.
Season the salmon on both sides with salt and let it rest for a moment.
Make the salsa by roughly pureeing the garlic, capers, mustard, and lime juice with a hand blender or mortar and pestle. Add the coriander and mint, and while mixing, pour in the olive oil until a pourable sauce is formed. Season with salt and pepper.
For the coleslaw, toast the sesame seeds in a dry frying pan over direct heat until golden brown. Let cool.
Mix the mayonnaise with the grated ginger, soy sauce, and lime juice. Fold the green and red cabbage into the dressing, then mix in the sesame seeds and coriander.
Lightly brush both sides of the salmon fillets with oil. Place the salmon skin-side down over the direct heat of the barbecue. Do not move the fish.
Grill the salmon for 3–5 minutes, until the skin is beautifully golden brown and crispy. Carefully flip the fillets and then cook for approximately 3 more minutes over indirect heat.
Remove the salmon from the barbecue and loosely cover with aluminum foil. Let rest for 3–5 minutes to keep the fish warm and juicy.
Serve the grilled salmon with the coriander-mint salsa and the coleslaw.
