BBQ-Smoked Salmon with Kimchi Butter

 

Ingredients:

125g softened butter

50g kimchi (Korean fermented cabbage), plus 1 T kimchi juice

¼ C sugar

¼ C rice vinegar

1 telegraph cucumber, halved lengthways, thinly sliced into ribbons

1 long red chilli, thinly sliced

½ small red onion, thinly sliced

4 x 160g pinboned salmon portions, skin on (or a small whole fillet)

Olive oil, to rub

½ C rice

½ C lapsang souchong tea leaves (or other fragrant variety)

½ C woodchips

Micro herbs, to serve

 

Method:

1. To make kimchi butter, whiz butter, kimchi and kimchi juice in a food processor until combined. Place on a sheet of plastic wrap and form into a sausage shape, then wrap up tightly and chill until firm.
2. To make a cucumber pickle, combine sugar, vinegar, 1 t salt and 2 T water in a pan over low heat, stirring until sugar dissolves. Cool. Add cucumber, chilli and onion, transfer to an airtight container, then chill for at least 1 hour.
3. Preheat a hooded barbecue to medium-low. Spread rice, wood chips and tea over a large foil tray, then place an oven rack over the top. Heat tray on the barbecue, with hood down, for 3 minutes or until starting to smoke. Rub salmon all over with oil and season. Place, skin-side down, on the solid hot plate. Cook, with hood down, for 2 minutes or until skin is crisp, then transfer to the rack and smoke for 10-12 minutes until golden and cooked through. Serve topped with slices of kimchi butter, cucumber pickle and micro herbs, if using.

 

Serves 4.

Recipe adapted from taste.com.au

 

To order salmon for this recipe, click here!