There are a couple of key points here. Make sure you leave the salmon grilling on the flesh side long enough that it comes easily off the grill. And don’t forget the anchovies in the sauce; they make all the difference in flavour. The chef at San Francisco’s Palace Hotel created the sauce in the 1920s to honour actor George Arliss, who was performing locally in a play called “Green Goddess.”

For the dressing:

1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 tablespoon minced scallions
1 tablespoon tarragon vinegar
2 teaspoons fresh lemon juice
3 anchovy fillets, minced
4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil

To make the dressing: In a food processor blend the dressing ingredients together.

Season the flesh side of the salmon fillets with salt and pepper to taste. Generously brush or spray the flesh with olive oil. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them with tongs off the grate without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the dressing over the fillets. Serve immediately.

Makes 4 servings.

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You’ve never really tasted salmon until you’ve paired it with horseradish. Exquisite!

2 tablespoons prepared horseradish
1 medium onion, chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon chopped fresh rosemary
1 clove garlic, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil spray for spraying foil
6 salmon fillets (about 5 ounces each)

In a blender or food processor, purée horseradish, onion, balsamic vinegar, oil, rosemary, and garlic. Add salt and pepper; blend.

Place each salmon fillet in centre of a piece of heavy-duty aluminium foil sprayed with olive oil. Spoon 2 tablespoons horseradish mixture over each fillet. Bring up edges of each piece of foil and seal, leaving a little space for expansion of steam.

Place foil packets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.

Makes 6 servings.

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Method

1 Pick over the crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.

2 Cook the onion and 1/2 of the teaspoon of salt in 1 Tbsp of butter in a small skillet, over medium high heat, until the onion is softened. Let it cool.

3 Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce, and onion mixture. Gently fold in the crabmeat and torn bread. Note that the mixture will be very wet. Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour.

4 Melt the remaning 3 Tbsp of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side.

Makes 6 crab cakes.

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INGREDIENTS

• 1 clove garlic, minced
• 90 ml olive oil
• 0.9 g dried basil
• 6 g salt
• 2 g ground black pepper
• 15 ml fresh lemon juice
• 4 g chopped fresh parsley
• 2 (6 ounce) fillets halibut

DIRECTIONS

1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
2. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

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INGREDIENTS

• 45 g butter
• 80 g fresh bread crumbs
• 25 g chopped green onions
• 30 g celery, diced
• 1 clove garlic, minced
• 110 g cooked shrimp
• 110 g cooked crabmeat
• 4 g chopped fresh parsley
• 0.8 g salt
• 0.3 g ground black pepper
• 672 g red snapper

DIRECTIONS

1. Preheat coals in a covered grill to high heat.
2. To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
3. Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
4. Cut foil to form a double-thickness 18×12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
5. Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.

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Ingredients

1 cup water
1 cup couscous
200g tub baba ganoush
2 x 185g cans Sealord Tuna Sensations Sundried Tomato and Olive
1 egg
¼ cup chopped parsley or basil
Flour for dusting

Fresh tomato mayonnaise

1 cup mayonnaise
¼ cup sundered tomato pesto
1 tomato, deseeded and finely chopped
2 Tbsp chopped basil
Grated rind 1 lime (optional)

Method

Pour the water over the couscous. Stand for 10 minutes then fluff with a fork. Add the baba ganoush, tuna, egg and parsley or basil and mix well. Refrigerate for 30 minutes until the mixture is firm.

With wet hands mould the mixture into eight large patties or 24 small ones, then toss each patty lightly in a little flour. Shake off excess flour.

Heat a dash of olive oil in a non-stick pan and cook the patties for 4-5 minutes each side until warmed through and golden brown. Serve with the fresh tomato mayonnaise, extra slices of tomato and salad greens. These are great for filling toasted pita pockets.

Fresh tomato mayonnaise

In a bowl mix together the mayonnaise, tomato pesto, diced tomato, basil and if using, the lime rind.

Cook’s Tip

Baba ganoush is an aubergine-based dip and is readily available in the chilled section or the supermarket. The dish comes from the Middle East and is also popular in the Meditterranean. The aubergine is usually oven roasted for about 45 minutes and then the softened flesh is blended with tahini (made from chickpeas) and seasoned with cumin, salt, lemon juice, garlic and herbs.

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