Post by Sylvia on Jul 21, 2009 12:47:57 GMT -6
I originally did this salmon in foil packages on the BBQ, but the flavour is better when done straight on the BBQ grill.
BBQd Fillet of Salmon
4 Servings
8 Garlic Cloves
1 tsp salt
1 large fillet of salmon (1 1/2 to 2-lbs)
4 Tbs. fresh parsley, finely chopped
2 Tbs sun dried tomatoes, finely minced
1/4 cup olive oil
Chop garlic cloves finely, sprinkle with salt and grind together with the flat end of a knife. In a screw top jar, combine the finely chopped garlic with the parsley, tomatoes, olive oil and store, covered, in refrigerator overnight.
Oil the barbecue grill to prevent sticking. With a sharp knife cut two lengthwise slits in the fillet, carefully cutting to the skin but not thru it. Spread half the well shaken garlic mixture over the fillet and into the slits. Place fillet skin down on the grill and cook at low temperature. Close the lid on the grill and cook for 10-15 minutes.
Spread remaining garlic mixture over the fillet, close the lid, increase the temperature to medium, and cook another 15 minutes or until flesh separates into natural, moist sections when pressed with a fork.
Sylvia
BBQd Fillet of Salmon
4 Servings
8 Garlic Cloves
1 tsp salt
1 large fillet of salmon (1 1/2 to 2-lbs)
4 Tbs. fresh parsley, finely chopped
2 Tbs sun dried tomatoes, finely minced
1/4 cup olive oil
Chop garlic cloves finely, sprinkle with salt and grind together with the flat end of a knife. In a screw top jar, combine the finely chopped garlic with the parsley, tomatoes, olive oil and store, covered, in refrigerator overnight.
Oil the barbecue grill to prevent sticking. With a sharp knife cut two lengthwise slits in the fillet, carefully cutting to the skin but not thru it. Spread half the well shaken garlic mixture over the fillet and into the slits. Place fillet skin down on the grill and cook at low temperature. Close the lid on the grill and cook for 10-15 minutes.
Spread remaining garlic mixture over the fillet, close the lid, increase the temperature to medium, and cook another 15 minutes or until flesh separates into natural, moist sections when pressed with a fork.
Sylvia