Barbecued Salmon Steak with Speedy Vegetable Stir-fry in home away from home.

Don't you think that food seems to taste so much better when eaten outdoors? Especially when the sun is shining and you are sitting in a pretty garden in West Sussex. Where the bees are buzzing, you can hear a  cock crowing from the farm across the road and for the moment work is just a happy memory. All thanks to my sister B whose home we holidayed in whilst she was away with her family on theirs.  She left maps and guide books of places to visit and a note to say there was a bottle of fizz chilling in the fridge...perfect.


I soon found the big stash of Selvedge and Interior magazines she left by the bed for me to read and I was as happy as a bee in pollen...


'A' lit up the barbecue and cooked a fillet steak for himself and a salmon one for me and I managed to pry myself away from the magazines just long enough to make a speedy vegetable stir-fry. 


To make our BBQ'd Salmon steak with  Speedy Vegetable Stir-fry you will need:

• A barbecue heated up and ready to go
• One salmon steak per person or fillet steak 
• Sea salt and crushed black peppercorns
• Olive oil
• Some spring greens or a small summer cabbage
• A sweet red pepper...I love the long thin ones
• A handful of mushrooms
• One crushed glove of garlic
• A couple of spring onions (scallions)
• A small piece of ginger, grated finely
• A small hot chilli (optional)
• Tamari sauce
• A lime

Method:

1. Season the salmon with salt and pepper
2. Place on the barbecue with the skin side down and cook until the skin is crunchy and brown about six to eight minutes.
3. Turn over and continue cooking for about four minutes. 
4. Meanwhile wash, peel, deseed and cut all the other vegetables into similar sized pieces. 
5. Put some ground nut oil or rapeseed oil into a pan and heat up.
6. Add the onions, ginger and garlic. Stir-fry for a couple of minutes before adding the other vegetables and continuing to cook for about five minutes further. 
7. Season with Tamari/Soy sauce and fresh lemon juice.
8. Serve with the barbecued salmon.

Enjoyed as the sun was going down...