Crispy Grilled Salmon with Radish Twistziki Recipe | Abel & Cole
Crispy Grilled Salmon with Radish Twistziki
Clock Image
Prep: 15 mins
Cook: 20 mins
Crispy salmon fillets love a bit of creamy tzatziki, and they’re absolutely head over gills for this peppery pink switcheroo. We've swapped out the usual green cucumber for crisp radish to make a tangy twist on tzatziki. It’s just the thing to dollop over warm plates of nutty grains and flaky fish.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
484 kcal
(per portion)
Ingredients you'll need
  • 75g pearl barley
  • 150g 0% fat Greek style yogurt
  • 100g radishes
  • 1 garlic clove
  • A handful of dill, leaves only
  • 1 lemon
  • 2 salmon fillets
  • 50g peppery salad mix
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tsp olive oil
Step by step this way
  • 1.

    Fill a medium pan with boiling water. Add a pinch of salt and bring back to the boil, then add the pearl barley. Half-cover the pan and simmer the barley for 20 mins till it's tender but not too soft.

  • 2.

    While the barley cooks, make the twistziki. Spoon the yogurt into a mixing bowl. Give the radishes a rinse (if your radishes came bunched, trim off the leaves – which are edible, and are all sorts of tasty rinsed and tossed into a salad). Finely slice the radishes and add them to the yogurt. Peel and crush or grate the garlic and scoop into the bowl.

  • 3.

    Pick the soft feathery leaves off the dill sprigs and finely chop the leaves. Add most of them to the bowl (keep a pinch back for garnishing). Finely grate in the lemon zest and squeeze in the juice from half the lemon. Add a good pinch of salt and pepper and stir to mix. This is your twistziki.

  • 4.

    Heat your grill to high and line the grill pan with foil (if your grill didn't come with a pan, use a baking tray). Rub 1 tsp olive oil into the skin of each salmon fillet. Season. Place skin-side up on the foil-lined grill pan or baking tray and grill for 8-10 mins or till the skin is crisp and the fish is cooked through and dark pink.

  • 5.

    Toss the salad leaves with a squeeze of lemon juice and a pinch of salt and pepper.

  • 6.

    When the barley is cooked, drain it and divide between 2 warm plates. Add the salmon and salad to the plates and serve with the radish twistziki, garnished with the last of the dill.

This recipe is from