Summer Salad with Mackerel on the Grill
⏳ Time
25 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
This recipe was shared with us by Michael Johnson, the chef at Oceanview Grill.
Ingredients
- Mackerel - 1 piece
- Olive Oil - 2 fl oz
- Oregano - 2 stalks
- Thyme - 3 sprigs
- Cucumbers - 2 pieces
- Tomatoes - 2 pieces
- Eel - 3.5 oz
- Chicken Egg - 3 pieces
- Sour Cream - 1.4 oz
- Basil - 0.7 oz
- Meyer Lemon Juice - 0 fl oz
- Pumpkin seed oil - 0.4 oz
- Sunflower Seeds - 0.4 oz
- Parmesan Cheese - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Light the charcoal.
Step 2
Fillet the mackerel.
Step 3
Season the fillet with salt and pepper, drizzle with olive oil, add sprigs of oregano and thyme, toss to combine, and let marinate for 15 minutes.
Step 4
Place the mackerel on the grill with the skin side up. Grill for about 5 minutes.
Step 5
Remove the fish fillet from the heat, transfer it to a heatproof dish, and brush with teriyaki sauce.
Step 6
Lightly soak the alder wood chips in water and toss them onto the coals.
Step 7
Place the mackerel on the grill and cover it with foil, leaving space for the smoke to circulate. Smoke for about 10 minutes, until the fish is cooked through.
Step 8
Boil the eggs hard, peel them, and cut them in half.
Step 9
Coarsely chop the cucumbers and tomatoes.
Step 10
Tear the salad leaves, add them to the tomatoes and cucumbers, and toss everything together.
Step 11
In a large bowl, combine 50 ml of olive oil, sour cream, torn basil leaves, and lemon juice.
Step 12
Add the eggs to the salad and drizzle with dressing.
Step 13
Top with the cooked mackerel.
Step 14
Place the pumpkin and sunflower seeds in a small sieve and roast them over the coals. Garnish the salad with the seeds and fresh herbs.
Step 15
Sprinkle with grated Parmesan cheese.
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