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Wasabi and ginger adds a fiery kick to this barbecued salmon recipe which is cooled by the quick-pickled cucumber garnish. The salmon can be marinated for up to 12 hours in the fridge so it's the perfect get-ahead dish to serve to friends! Enjoy with a refreshing and crisp bottle of Asahi Super Dry. See method
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Asahi Super Dry is a dry, crisp lager with a quick, clean finish. It’s made using the finest yeast, hops, rice and barley, and pairs brilliantly with the flavours of Japanese cuisine.
Tip: To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings, turning the heat down, or turning more often if they darken too quickly.
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