Salmon with herb topping
( SERVES 6 )

NZ Woman's Weekly 25/11/2011

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Coat the salmon side with the sugar, salt and cracked pepper mix. Cover and set aside for 1 hour.
Wash off any excess salt and dry fresh salmon, boned and skinned with kitchen paper towels before wrapping in two layers of tinfoil.
Cook on a moderately hot barbecue for 12 to 15 minutes, which should ensure it's medium-rare or pink in
the middle.
Carefully move to your serving platter.
Combine the topping ingredients ( trimmed roughly chopped herbs (a mix of parsley, coriander and dill works well), finely sliced spring onions, chopped toasted macadamia nuts, juice of 2 lemons and zest of 1 lemon, crushed cloves garlic, creamed horseradish, olive oil) and sprinkle over the cooked salmon. Season with a little salt and milled pepper and serve with wedges of fresh lemon or lime.
When cooking salmon on the grill, always use two layers of tinfoil to avoid it breaking under the weight of the fish.

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