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Ingredients
- salmon 2 whole fillets, skin on
- dill a large handful, roughly chopped
- chives roughly chopped to make 2 tbsp
- lemons 2, thinly sliced
- olive oil
Method
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Step 1
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.
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Step 2
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.
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Step 3
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.
Nutritional Information
- Kcals 256
- Carbs 0.4g
- Protein 28g
- Fat 15.8g
- Salt 0.16g
- Fibre 0.1g
