This week’s recipe can be done in the cast iron skillet on the hot plate or even over the charcoal fire for just a little extra flavor. I have simplified the vegetable cooking, reducing it to a simple sauté in the herb mixture.
Cooking Method
In a small bowl combine garlic, vinegar, basil, mint, 2 tspns oil, sugar and the cayenne pepper. Season lightly with salt and black pepper.
Heat a dry cast iron skillet (frying pan) over medium-high heat until very hot. Rub the salmon on both sides with the remaining olive oil and season with salt and pepper. Now grill the salmon on both sides (about one minute per side for medium rare, two minutes per side to cook through).
Remove the salmon and add the vegetables and the combined herbs and sauté quickly in the herb oil.
Place the salmon on plates, add the vegetables and pour the last of the herb grill oil over the top.
| Ingredients | Serves 2 |
| Salmon steaks 1 cm thick | 2 x 125 gms |
| Balsamic vinegar | 2 tbspns |
| Garlic (minced) | 1 clove |
| Basil, fresh chopped | 1 tbspn |
| Mint, fresh chopped | 1 tbspn |
| Olive oil | 3 tspns |
| Sugar | ¼ tspn |
| Cayenne pepper | 1 pinch |
| Salt and fresh ground pepper to taste | |
| Seasonal Vegetables | 60 gm |
| (capsicum, baby corn, broccoli etc) | |
