Rabu, 30 Maret 2011

Barbecued salmon with lemon and herbs

Ingredients (serves 12)

1/2 cup olive oil
  • 2 garlic cloves, finely chopped
  • 2 lemons, juiced
  • 2 tablespoons small capers, drained, chopped
  • 1/3 cup dill leaves, finely chopped
  • 1 bunch lemon thyme, roughly chopped
  • sea salt
  • 12 x 180g atlantic salmon fillets, skin on
  • lemon wedges, to serve
  • Method

    1. Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.
    2. Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.


    Tip: You can replace the salmon with ocean trout. Compare the prices - often one is cheaper than the other.

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