NZ Salmon is amongst the best in the world. A Stuff article about NZ salmon talks about why our Salmon may be the best in the world –  “It might be how the fork pushes into the salmon fillet, the browned seasoned top parts and a big, pearly just-cooked orange flake peels gently away. Glistening, rich, yet so delicately flavoured. Or maybe it’s that glistening sashimi slice, or nigiri with a slice from the belly draped over rice, a perfectly poised experience of clean freshness and fish. New Zealand salmon has always been special. It also ticks plenty of health boxes (omega oils in particular), it’s sustainabie so you can eat it with a healthy conscience and it’s the go-to fish when you need to impress”. 

Chargrilled Spice Salmon

Ingredients:

4 x Salmon Steaks or fillets (Pin Boned) Skin on Slashed 2-3 times

1 x Tbsp Cocavo Chilli & Lime (melted)

¼ cup pineapple juice

2 x Tbsp freshly squeezed Lemon juice

2 x Tbsp Soft Brown sugar

2 x Tsp Chilli Powder

¾ Tsp Ground Cumin

½ Tsp Cocavo Nori Seaweed Salt (ground)

1 x Tsp Cocavo Garlic Peppercorns (ground)

¼ Tsp Ground cinnamon

1 x carrot cut into ribbons, (use Potato peeler)

1 x Lebanese Cucumber cut into ribbons, (use Potato peeler)

Capers (well washed to garnish)

Lemon Cut in ½ and Grilled to Garnish

Method

1. Combine Pineapple Juice, Lemon Juice, and Salmon in a zip lock or plastic bag seal and Marinate in the fridge for up to an hour turning occasionally.
2. Combine the sugar, chilli powder, cumin, Nori Seaweed Salt, cinnamon, Garlic Peppercorns together.
3. Remove the salmon from the fridge, Drain and discard the marinade.
4. Brush each fillet with melted Cocavo Chilli & Lime then rub with the dry spice mixture.
5. Preheat the grill and cook for 2-3 minutes each side. Note if leaving the skin, season with salt, then on hold down on the grill with a spatula for 1 minute or two to crisp the skin.
6. Serve over the ribbon salad with Capers and lemon slices to garnish.

 Chefs tip: A final grind of Cocavo Lemon Pepper Salt will add more flavour.