Recipes

Chosen from Barbecue by Chris Schlesinger & John Willoughby, they write "Salmon works perfectly on the grill, because it has a firm enough texture not to fall apart, and its strong, rich, defined taste can stand up the the grill flavour. Here we challend the salmon further with a quick cumin rub and a flavoured butter featuring hot, smoky chipotle pepper alon with a combination of other Latin ingredients. Fortunately the fish is up to the challenge and the resulting dish is spectacular."

Serves 4

For the Fish
   
    3 tbsp freshly cracked cumin seeds (or 1 1/2 tbsp ground cumin)
    4 salmon fillets, about 225g (8oz) each
    2 tbsp olive oil
    Sea salt and freshly cracked black pepper

For the Butter
   
    2 tbsp finely chopped chipotle peppers in adobo sauce
    2 tbsp roughly chopped fresh coriander
    Juice of 1 lime
    1 tbsp finely chopped orange zest
    60g (2oz) unsalted butter, softened
    Sea salt and freshly cracked black pepper

Method

Make the butter: combine the chipotles, coriander, lime juice, orange zest and butter in a small bowl and mash together until evenly blended. Add salt and pepper. Wrap the butter in clingfilm. shape it into a log, and refrigerate until firm. (This butter will keep in the refrigerator for a week, or frozen for several months).

Toast the cumin seeds in a dry frying pan on the hob over a medium heat, shaking them frequently to prevent burning until they are fragrant and just a shade darker. Set them aside.

Build a fire in your grill. When the coals are all ignited, the flames have died down and the temperature is medium, you're ready to cook.

Rub the salmon fillets on both sides with olive oil, sprinkle generously with salt and pepper then rub the cumin into the salmon, pressing gently so it adheres. Put the fillets on the grill over the coals and cook until almost opaque throughout (6-8 minutes per side). To check for doneness, gently manipulate the fish to see inside at its thickest part to be sure it is nearly opaque all the way through. Transfer the salmon to a serving plate and top each hot fillet with a slice or two of the flavoured butter.