Salmon Grilled with Horseradish, Rum, Mustard & Capers
Chef: Raymond van Rijk as heard on Nine To Noon Monday 10 November 2003
Makes 8 entree sized portions
Ingredients
- site of salmon skin on and deboned enough for 8 entree sized portions
- 4 tsp good quality horseradish
- 4 tsp mayonnaise
- 4 tsp honey
- 4 tsp grain mustard
- 4 tsp brown sugar
- 4 tsp dark rum
- 2 tsp fresh dill
- 2 tsp of capers
- juice from ½ lemon
- rock salt and freshly ground black pepper
Method
Mix all the ingredients and coat salmon site for 15 minutes before grilling.
Indirect high heat (200ºC) or direct heat with cover for 12- 15 minutes (check that meat at the thickest part separates easily).
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
