grilled salmon with garlic lemon mayo sauce
  • 2 salmon steaks about 250gm per piece
  • 2 tbsp garlic butter (or any herb butter of your choice), melted
  • salt to taste
  • coarse ground black pepper
  • 3 tbsp mayonnaise
  • 1 tbsp lemon juice
  • finely minced or grated clove of garlic
  • salt to taste
  • sugar to taste
  • dash of dill
  • 3-4 medium sized potatoes, thoroughly scrubbed and sliced into wedges
  • 1 tbsp garlic butter
  • pinch of salt
  • 1 tbsp olive oil
  • 1 head of broccoli, cut into florets
  • dab of butter/margarine or a few tablespoons of cream
  • dash of salt and white pepper
  1. season the salmon steaks with salt and rub the garlic butter all over to cover the steaks totally. season with black pepper. set aside
  2. preheat the oven to 180 degrees C, preferably on grill function
  3. parboil potatoes in lightly salted water for 5 minutes, drain and toss in garlic butter and olive oil. put in a single layer on a baking sheet/tray and sprinkle with salt and bake for 30 minutes, remove from oven, turn the potatoes over and return to oven to bake for a further 30 minutes
  4. blanch the broccoli in water lightly seasoned with salt and sugar. drain and set aside
  5. mix the mayo, minced garlic, lemon juice, salt, sugar and dill thoroughly and set aside
  6. heat up grilling pan. once hot, put the salmon steaks skin side down (if your steaks have skin). let sear and cook for a couple of minutes. turn the steaks over and grill for a further 3 minutes or so
  7. dish up the salmon steaks, turn off the flame, add a dab of butter/margarine/cream, salt and white pepper to the grilling pan stir thoroughly and pour onto blanched broccoli
  8. serve with the garlic lemon mayo
salmon cooks pretty quickly, do not over cook the salmon or you'll lose the buttery creaminess of the fish. cooking times vary on the thickness of the salmon steaks. it's better to use a non-stick grilling pan as it prevents the salmon from sticking to the pan, hence, uses lesser fat