Salmon steaks, 150g to 200g each and 20mm thick
3 tbsp Asian (toasted) Sesame Oil
Freshly ground black pepper
2 tbsp Fresh Lime Juice
1 tbsp Fish Sauce
1 tbsp Soy Sauce
1 tbsp Sugar
1 tbsp Finely Chopped Fresh Mint
1 tbsp Finely Chopped Fresh Coriander
1 tsp Minced Fresh Chilli
1/2 tsp Minced Garlic
1 cup Finely Chopped or Thinly Sliced Cucumber
In a medium bowl, whisk together all the relish ingredients except the cucumber.
Add the cucumber, stir well and allow to stand at room temperature for at least 15 minutes.
Lightly brush or spray the salmon all over with oil. Season with pepper to taste.
Barbecue the salmon for 4 to 5 minutes each side or until opaque throughout.
Serve with the relish spooned over the top.