7 February, 2013
Fresh Salmon on the BBQ
One of the advantages of living in Marlborough is the beautiful fresh salmon that is so easily accessible. Our local butcher had fresh salmon in last week so I picked up a beautiful piece for dinner.
First I marinated it in:
- 50ml local olive oil
- 50ml verjuice
- 2 cloves local garlic, crushed
- 1 tsp dried basil
- 1 tsp dried parsley
- salt and pepper
I marinated it in a shallow dish, skin upwards, and I rubbed salt into the skin to help it crisp up.
After leaving this for 30-45 minutes, we heated the BBQ, and then put the salmon onto the plate skin down to crisp.
Add the marinade during cooking to keep moist and add flavours. When the skin is crispy, turn the salmon over to get some colour on the other side.
When finished, serve with a fresh green salad and warm crusty bread, and perhaps a glass of Marlborough Sauvignon Blanc.