Kiwi Salmon

Serves 4

This recipe got its name because it was inspired by my Kiwi cousin, Wayne, from New Zealand, who perfectly mastered the art of cooking fish.

Description

This combines a delightful fusion of New Zealand-inspired flavors, transforming fresh salmon into an elegant dish with a perfect balance of sweet and savory notes.

Ingredients

For the Salmon

• 4-6 salmon fillets (6 oz. each, ½ inch thick, with skin)
• ¼ cup olive oil
• 1 tablespoon dried dill
• ½-1 teaspoon garlic salt
• ½-1 teaspoon lemon pepper
• 2-3 tablespoons brown sugar
• 4-6 teaspoons tequila, rum, white wine, or lemon juice

For Serving

• Cucumber dill sauce (1 heaping teaspoon per fillet)
• Fresh dill sprigs for garnish

Instructions

1. Place salmon fillets on a plate, side up. Drizzle 1 teaspoon olive oil over each fillet.
2. Flip and sprinkle with another teaspoon olive oil.
3. Season each fillet skin side up with:
   • ½ teaspoon dried dill
   • Garlic salt
   • Lemon pepper
   • ½ tablespoon brown sugar
4. Drizzle 1 teaspoon of tequila, rum, wine, or lemon juice over each fillet.
5. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
6. Preheat BBQ to medium-high for 10 minutes
7. Grill salmon skin-side down for 3-4 minutes. Flip and grill for another 3-4 minutes. Remove the skin after cooking.
8. Serve over mashed potatoes or cauliflower, topped with a heaping teaspoon of cucumber dill sauce. Top with a sprig of fresh dill.

Chef’s Notes

• DO NOT OVERCOOK – this is crucial for perfect texture
• My cousin used tequila, but rum, white wine, or lemon juice work well too.
• Do not marinate for more than 2 hours to prevent the fish from breaking down.
• Perfect companion to either mashed potatoes or our mashed cauliflower recipe
• Pairs beautifully with our cucumber dill sauce recipe