WEDNESDAY TEA @ CASTLE GARDEN............BARBEQUED SALMON WITH GREEN OLIVE AND TOMATO SAUCE

I`m using freekeh with the salmon , so put the freekeh in the steamer with the water and switch it on.
 (ratio 1:2 ) .
Next step is to make the sauce ..
Place a pan over medium heat
Heat 3 tbs of rice bran oil
 Add 3 fat garlic cloves finely sliced
1/2 tsp of chilli flakes
Cook till the garlic colours lightly .
Now add 1 tin of diced tomatoes
250gm of sliced green olives
3 tbs of baby capers
1 tbs of thyme leaves
Check seasoning adjust accordingly.

Drizzle salmon with rice bran oil
Sprinkle with sea salt
Place salmon  skin side down on a preheated and oiled char grill pan cook for 3 minutes , then turn and cook for a further minute .
Spoon freekeh on warmed plates
Place a spoonful of sauce over freekeh
Top with the salmon  and a squeeze of lemon .