Gourmet Galley

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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.

Notes

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

Source
Super Food Ideas
Super Food Ideas - December 2006, Page 18
Recipe by Annette Forrest

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