How To Cook Cuban Style Citrus Marinated Salmon
1 – Which BBQ Cuban Style Salmon:
Equipment needed:
- Charcoal BBQ
- Landmann Salt Rocks (https://tidd.ly/3OEOFCx)
- 2 x Mixing bowls
- Metal tongs
- Sharp knife
- Chopping board
Ingredients:
- 2 x Fresh salmon fillets (any supermarket one is fine, or for some larger ones ask your fishmonger)
- 1 x Tesco fire pit Cuban-inspired citrus & garlic rub & glaze
- 4 x tablespoons of Rapeseed Oil
- 1 x Bunch of fresh asparagus (Preferably English)
- Salt and Pepper
Ingredients for the Salsa Verde:
- 2 big handfuls of fresh flat-leaf parsley
- 1 x bunch of fresh basil
- 1 x handful of fresh mint
- 1 x small handful of capers
- 2 cloves of garlic or ½ a tablespoon of garlic puree
- 1 small handful of gherkins
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 8 tablespoons good quality olive oil
Preparation Method:
- Peel the garlic and wash the herbs, then chop them together on a large board with the capers and gherkins
- Place in a mixing bowl, add the mustard and vinegar, then slowly pour in the oil until you achieve the desired consistency
- Season with black pepper, a bit of sea salt and maybe a little more vinegar
- Set your salsa verde to one side ready for use later or refrigerate
- Marinade your salmon fillets with the sauce, rub and rapeseed oil in a bowl and set aside, you don’t need to use all the marinade and rub (but that’s up to you)
- Wash and trim your asparagus as you like (I remove the woody bit from the bottom by snapping it with my hands)
- Toss the asparagus with the remaining rapeseed oil and season with salt and pepper
- Now you’re ready to cook
Cooking Method:
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Ideally, you’ve already got your coals hot (around 20-30 minutes) and heated up your salt rock for about 5- 10 minutes, now you should be good to go.
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Normally when you cook fish, you’re always taught to cook skin side down, but on the salt rock, it’s better to do it the other way around. Otherwise, that skin is just going to stick to the salt rock no matter what you do.
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Add your marinated Salmon fillets (skin side up) to your pre-warmed salt rock.
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Turn them over every couple of minutes, just to make sure we’ve got you’ve got an even cook on each side.
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Then you can start to char the asparagus on the remaining space on the grill. You can’t beat asparagus when it’s in season, it’s got this wonderful crunch and texture, and it goes perfectly with salmon. The asparagus will need a few minutes on each side. So this should be ready about the same time as the salmon.
You can turn your salmon and your asparagus with the handy tongues that come with the Piccolino. They’re quite a good size for both and aren’t too cumbersome.
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We would recommend cooking your salmon to around 62 degrees using a temperature probe.
It’s always very handy to have one on these when barbecuing. We recommend Thermapen as the quickest, most reliable thermometer probe brand on the market:Now you are ready to plate up as you desire, you could start with asparagus, pop the salmon on top and coat with that zingy salsa verde
Enjoy!
