The recipe I chose was from Jamie Oliver's Jamie at home, I really like this book & enjoyed the series too & seemed to remember a bbq chapter with a delicious salmon recipe. The Salmon was fantastic & everyone apart from my Dad who peeled it off & left it to the side, loved the crispy skin, even Chloe, anything with crunch tickles her tastebuds. I have to say though that I quite often griddle salmon with nothing more than a sprinkle of salt & pepper & brushed with some olive oil & feel it doesnt need anymore. This recipe had herbs & lemon zest stuffed into the flesh & even though it was fantastic I dont really think I could taste the difference the herbs made. The cucumber yoghurt on the side however was a great extra to serve with the salmon this way. I used fresh mint in mine. So even though I would make the cucumber yoghurt again I probably would bother adding the herbs.
Crispy barbecued side of Salmon with cucumber yoghurt - from Jamie Oliver - Jamie at home
1 x 1.5kg side of salmon, scaled & pinboned (I only used about 950g & it fed 4 adults & 1 3 yr old fine)
zest and juice of 1 lemon
a bunch of fresh herby fennel tops or basil, leaves picked & finely chopped (I used basil as that's whats in my garden right now, maybe fennel would have had a stronger flavour)
sea salt & freshly ground black pepper
1 cucumber, peeled lengthwise at intervals
300ml natural yoghurt
1 fresh red chilli, deseeded & finely chopped (omitted from mine so it was Chloe safe)
a small bunch of fresh mint or oregano, leaves picked & chopped
extra virgin olive oil
Brush the bars of the bbq clean to prevent the fish sticking, then light it & get the coals glowing hot. (Or turn on the stove or gas bbq like I did).
Place the salmon skin side down on a board and, using a sharp knife, slash it evenly all over on the fleshy side, making the incisions about 1cm deep. Scatter the lemon zest & fennel tops or basil over the salmon, then push into the incisions. Rub the fish lightly all over with olive oil then season with salt & pepper.
When the barbie is ready, lay the salmon on the bars, skin side down. Cook for about 4 minutes until golden brown then flip over, cook for a further 2-3 minutes. While it's cooking, gently ease the skin away & put it alongside the fish to crisp up (I also omitted this step as I get great crispy skin on the griddle without removing it). When the salmon is cooked to your liking, lift it off the bbq onto a serving platter, then break the skin into pieces & place on top.
Cut the cucumber in half lengthways, remove the seeds, chop it up & mix in a bowl with the yoghurt. Balance the flavours with the lemon juice, half the chopped chilli and half the mint or oregano. Season carefully with salt & pepper.
Break the Salmon into 6 chunks & serve with the cucumber yoghurt, some crispy skin & the remaining chilli & herbs.