Bbq'd Salmon with Dill and Lemon
Over a year ago
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Ingredients
- 4 Salmon Fillets
- knob Butter
- bunch Dill
- good grind sea salt and freshly ground black pepper
- 4 slices of lemon
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
A healthy (ish) bbq'd fish dish, great with a glass of chilled white wine & some sunshine!
Method
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1
Cut four squares of tin foil & wipe butter on the inside of each (to prevent your fish sticking - you could use oil, but butter is much naughtier & nicer!!)
Put your salmon fillets into the middle of each piece of foil and bring the foil up around them
Chuck in a knob of butter & some good ground black pepper and sea salt into each 'parcel' then sprinke fresh or dried dill on top of each
Seal the foil parcels so they look like cornish pasties, pop onto the barbeque for around 20-25 mins & then open the parcels up, pop a slice of lemon on top & enjoy!
Serve with a herby green salad,new potoatoes, and a lemony mayonnaise - mmmmm!
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