Neil Perry's grilled salmon with tomato and oregano dressing

Neil Perry
Serving suggestion: Add some asparagus spears to this grilled fish dish.
Serving suggestion: Add some asparagus spears to this grilled fish dish. Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

This salmon dish is perfect at this time of year with fresh, just-boiled asparagus. If you don't like salmon, try scallops, prawns or any other fish that grills well. The dressing is similar to salmoriglio and is something of an all-rounder, matching well with both fish and poultry, even steak. Soup it up with chopped anchovies, capers and olives. Vegans can grill eggplant or zucchini, or both, in place of fish.

Ingredients

4 x 180g salmon steaks, skin on

For the dressing

½ bunch oregano, leaves picked, washed and dried

¼ bunch flat-leaf parsley, leaves picked, washed and dried

1 tomato, finely chopped

1 garlic clove, crushed and minced

finely grated zest and juice of 1 lemon

½ tsp salsa macha*

½ cup extra virgin olive oil

Method

1. To make the dressing, mince the herbs on a chopping board with a very sharp knife, add them to a mixing bowl, then add all other ingredients. Combine well and check the seasoning, adding more lemon, salt or pepper as necessary.

2. Preheat the barbecue to hot. Make sure the grill bars are clean. Liberally sprinkle the salmon fillets with sea salt and brush with extra virgin olive oil. Put on the grill skin-side down at a 45-degree angle to the straight bars and cook for 3 minutes. Turn the fish to 45 degrees in the opposite direction and cook for a further 3 minutes. Then turn over and cook for a further minute. Rest for 2 minutes.

3. Place a salmon fillet on each of 4 plates skin side up, which should be nice and charred. Spoon the dressing evenly over each fish.

*Salsa macha is available from speciality retailers online.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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