We had 2 plates of salmon sashimi. They were very fresh - clean & rich buttery slices of fish. Hazel tried a small piece and she said it 'slithered' down her throat. She didn't like it. (The fish was sliced by the chef at Excapade, Kiulap).
Steaks and salmon parcels on the bbq. The package in the bottom right is crushed whole garlic cloves which were in the chicken marinade. I let them cook very slowly for 2 hours on the bbq in some oil. They turned sweet and squidgy at the end of the cooking time.
Steaks (sirloin & ribeye) were marinated simply in sea salt, black pepper and olive oil.
Close up of a piece of sirloin.
I made a marinade of lemon juice, butter, olive oil, S & P, garlic, shallots and parsley.
This was poured on the salmon steaks and the steaks were wrapped in a foil igloo.
Place the parcels on the bbq for about 7 minutes - open the parcels to let the steam escape and bbq for an extra 3 minutes.
Done! Light, lemony and sweet fish steaks.
We had some leftovers and they tasted just as good the following day, cold.
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