Jo Pratt's Whole Barbecued Salmon with Cucumber and Dill Salad

Name: Jo Pratt's Whole Barbecued Salmon with Cucumber and Dill Salad
Cuisine: Greek
Ingredients: 1 whole salmon (approximately 1.8-2kg). gutted and cleaned; 2 tbsp olive oil; 5 cloves of garlic; 1 small bunch of parsley; 1 small bunch of dill; 1 lemon. sliced; 1 large cucumber; 1 bunch of dill; 4 tbsp natural yoghurt; 2 tbsp extra virgin olive oil; Juice of ½ a lemon; 1 red chilli. seeds removed. halved and finely sliced into strips

Over a year ago 2,863 views

Greek Main Course 🔥 Barbeque ☀️ Summer

Ingredients

1 whole salmon (approximately 1.8-2kg). gutted and cleaned
2 tbsp olive oil
5 cloves of garlic
1 small bunch of parsley
1 small bunch of dill
1 lemon. sliced
1 large cucumber
1 bunch of dill
4 tbsp natural yoghurt
2 tbsp extra virgin olive oil
Juice of ½ a lemon
1 red chilli. seeds removed. halved and finely sliced into strips

Accompaniment

Method

1
To make the salad, peel the cucumber, remove both ends and slice in half lengthways. Scoop out the seeds with a teaspoon and discard. Cut the cucumber into 1cm cubes.

Put in a bowl with the dill, yoghurt, olive oil, lemon juice and chilli. Mix and keep in the fridge until needed. Season before serving.

Rinse the salmon under cold water and pat dry. Cut 5-6 diagonal slits on each side of the fish. Season well and rub with olive oil.

Squash the garlic and place inside the cavity with the herbs and lemon slices.

Lay the salmon directly on the barbecue, cook for 8-10 minutes, turn and cook for 8-10 minutes more.

Serve with the salad.