BBQ-baked whole salmon with herb crust

16 December 2016

Put your BBQ to good use this Christmas and whip up a baked salmon dish that'll melt in your mouth.


Serves8-10 people

Preparation20 minutes

Cooking time30-40 minutes


Ingredients

½ bunch fresh dill, chopped
½ cup fresh mint leaves, chopped
½ cup fresh parsley leaves, chopped
2 garlic cloves, crushed
1 large red chilli, seeded, chopped
1.2 kg fresh salmon side, skin on, pin-boned
¼ cup olive oil
½ cup fresh pomegranate seeds
3 tsp finely grated lemon rind

Method

  1. Combine the dill, mint, parsley, garlic and chilli in a bowl.
  2. Place two large pieces of baking paper, wide enough to completely wrap the salmon onto the work bench. Place salmon skin-side down onto the baking paper.
  3. Rub herb mixture into flesh side of salmon. Drizzle with oil and season with sea salt and freshly ground black pepper. Wrap salmon to form a parcel and fold up edges to seal. Wrap in 2 large sheets of foil.
  4. Preheat barbecue to medium. Place salmon on barbecue and close lid. Cook for 30-40 minutes or until just cooked. Check by inserting a sharp knife into the thickest part of the fish and seeing if it is cooked to your liking.
  5. Carefully lift salmon into a serving platter. Sprinkle with pomegranate seeds and grated lemon rind.
     

Serving suggestionCouscous and green salad.

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