Grilled Salmon With Cucumber Salad (Australia) - cooking recipe

Ingredients

FOR THE STEAKS
4 (6 ounce) salmon steaks, scaled
1 large garlic clove, minced
1/4 cup fresh coriander, finely chopped
1 tablespoon mustard
1 tablespoon ketchup
1 teaspoon Tabasco sauce
1 tablespoon white wine vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt, to taste
1/8 teaspoon pepper, to taste
2/3 cup olive oil
FOR THE SALAD
2 cucumbers
1 dash salt
1 dash pepper
1 teaspoon of fresh mint, chopped
2 tablespoons yogurt

Preparation

Leave skin on the salmon & place it in a shallow dish.
In a small bowl, blend together the garlic, coriander, mustard, ketchup, Tabasco, vinegar, sugar, salt & pepper, then gradually stir in the oil. Pour marinade over the salmon & leave it in the refrigerator for 24 hours.
Peel cucumbers, then slice thinly. Place in a colander & sprinkle with salt, then let stand for 1 hour.
Heat grill or barbecue.
Gently squeeze the liquid from the cucumbers, then add pepper to taste & mix with chopped mint. Stir in the yogurt.
Grill salmon until cooked, about 15-20 minutes, brushing with marinade as it cooks.
Best served hot, with new potatoes & the cucumber salad.