Barbecued lamb with sweet mint dressing
Enjoy a beautiful BBQ for two with this sumptuous centrepiece
Smoky chermoula salmon
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 1 salmon filletskin on is essential, weighing about 500g/1lb 2oz
For the marinade
- 4 garlic cloves
- bunch corianderroughly chopped, plus extra to serve
- ½ tbsp coriander seed
- 1 tbsp powdered cumin
- 1 tbsp smoked paprika
- ½ tsp cayenne pepper
- 4 tbsp olive oil
- juice 1 lemon
- pinch saffronstrands
- 1 red chillideseeded and chopped, to serve
Nutrition: per serving
- kcal356
- fat26g
- saturates4g
- carbs4g
- sugars0g
- fibre0g
- protein27g
- salt0.16glow
Method
step 1
Tip all the ingredients for the marinade into a food processor and blitz until you have a rough paste. Sit the salmon in a dish and rub the marinade all over the flesh. Leave for 1 hr or overnight in the fridge.
step 2
Heat the barbecue and fold a length of foil longer than the fish into a strip and sit the salmon on top, skin-side down. Using the ends of the foil, lift the fish onto the bars of the barbecue – if you have a kettle barbecue, place the lid on. Leave the fish for about 15 mins until it is just cooked through. Using the foil, carefully lift the fish onto a platter and scatter with coriander and chilli. Let everyone pull bits of the fish away, but leave the skin behind. Serve with a simple tomato, red onion and cumin seed salad.
