• fillet of salmon
  • 1 red pepper
  • mayonnaise
  • point-to-point relish
  • 4 (or 5) parsnips
  • soft bread bun
  • tomato salsa
  • 1 white cabbage.
  • paprika mix
  • 50 g dried dried paprika
  • 50 g smoked paprika
  • 10 g coriander powder
  • 10 g cumin powder
  • pinch of salt and 5 turns cracked black pepper


  • Remove all the skin and bones from salmon fillet and cut into darns.
  • Coat darns in paprika mix and place on the barbeque. Cook for two minutes on each side and they’re done.
  • Serve the salmon in a warm bun with some red pepper, and spoonfulls of mayonnaise and point-to-pint relish, along with shredded white cabbage.
  • Serving tip: A side of deep-fried parsnip chips and tomato salsa is a perfect accompaniment.