Adam Liaw barbecue recipes: Salmon with dill and roe cold sauce

Adam Liaw
Light and crispy fish fillets with bucket loads of texture.
Light and crispy fish fillets with bucket loads of texture.  Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

Scandinavian-style seared salmon with a creamy dill and roe sauce.

Ingredients

4 salmon fillets, skin-on and scaled with pinbones removed

2 tbsp canola oil

1 tbsp salt

Dill and roe cold sauce

½ cup mayonnaise

½ cup sour cream

juice and rind of 1 lemon

1 tsp dijon mustard

2 tbsp finely chopped fresh dill

2 tbsp salmon roe

Method

1. Toss the salmon in the salt and oil and set aside for one hour.

2. Heat your barbecue to very hot and grill the salmon, skin-side down for about 5-6 minutes. It should still be a little raw at the top. Remove from the grill and rest for a few minutes.

3. For the cold sauce, combine all the ingredients in a bowl and mix to combine. Serve the salmon with the cold sauce.