BBQ salmon fillet with lemon & dill
This makes a generous amount for a crowd, so invite your friends round and enjoy!
Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 40 minutes
- Lay one side of salmon skin-side down and cover with the roughly chopped herbs. Top with a layer of lemon slices and season well.
- Put the other piece of salmon on top, skin- side up. Tie the salmon pieces together securely - you can use raffia or string for this, just make sure it's wet to stop it burning. Brush the salmon all over with olive oil and wrap in a double layer of tin foil.
- Cook the salmon on a wire rack on the cooler part of the bbq for about 7 minutes on each side then remove the salmon from the foil and put back on the rack. Cook for a further 3-5 minutes on each side until the skin is charred and the fish cooked all the way through. Lift off carefully.
For six
If you like, you can use two thick 500g salmon pieces for six people.
Cucumber, chive & yogurt dressing
Slice 1 cucumber in half and scoop out the seeds using a teaspoon. Thinly slice the cucumber and sprinkle with 2 tsp sea salt, set in a colander over a bowl and leave for one hour. Rinse the cucumber slices and pat dry on kitchen paper. Mix with 1 tbsp chopped chives and 300g natural yogurt, and season.
Per serving
256 kcalories, protein 28g, carbohydrate 0.4g, fat 15.8 g, saturated fat 3.1g, fibre 0.1g, salt 0.16 g
Recipe from olive magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10949/
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Ingredients
- 2 whole salmon fillets , about 750g each, skin on
- a large handful dill , roughly chopped
- 2 tbsp roughly chopped chives
- 2 lemons , thinly sliced
- olive oil
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Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 40 minutes
Ingredients
- 2 whole salmon fillets , about 750g each, skin on
- a large handful dill , roughly chopped
- 2 tbsp roughly chopped chives
- 2 lemons , thinly sliced
- olive oil
Per serving
256 kcalories, protein 28g, carbohydrate 0.4g, fat 15.8 g, saturated fat 3.1g, fibre 0.1g, salt 0.16 g
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14 June 2011
Frantic Flapjack rated and commented on this recipe
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