Sometimes ideas just come out of nowhere. I was writing a recipe for a gazpacho when it suddenly occurred to me how perfect all those flavours would be if combined with seafood. I love colourful diced salsas spooned over freshly grilled fish, so it wasn’t hard to jump to the idea of a gazpacho salsa. It’s worthwhile investing in a good-quality sherry vinegar for the salsa, but if you can’t find one, use a good-quality red wine vinegar instead.
Combine the tomato, cucumber, red and green capsicum, onion, garlic, paprika, vinegar and olive oil in a bowl. Season generously with sea salt and freshly ground black pepper and toss to combine.
Preheat a barbecue grill or chargrill pan to medium-high. Cook the salmon steaks on the hot barbecue for about 3 minutes on each side, or until cooked to your liking.
Transfer the salmon to four warmed plates and spoon over the gazpacho salad. Serve with the lemon wedges and, if desired, some buttery boiled new potatoes or crispy garlic bread.
© 2016 All rights reserved. Published by Murdoch Books.