Tandoori Spiced BBQ Salmon
Fish is something that can be problematic on a BBQ. I have been asked many times the best way to cook a lovely piece of cod, haddock or in this case salmon over the fierce heat of a garden grill. There are few ways that I use, I either cook gutted and cleaned whole fish straight on the hot grill, but this can be tricky depending on the heat of your grill and the size of the fish, fresh prawns cooked in their shells are so simple and always a winner. But I hope this technique which yields perfectly cooked, steamed pieces of fish, will become a BBQ favourite.
Protecting the delicate fish fillets in a parcel gives you a great chance to add flavour while at the same time keeping the fish tender – when you carefully open the parcels the aroma that greets you will have all your family and guests taste-buds tingling in anticipation.
Some charred flatbreads, salad and some cooling mint riata would pair fantastically well with the salmon and an ice cold Indian lager or a mango lassi to wash it down would be just perfect. Enjoy.
4 salmon fillets, skinned and pin bones removed
small bunch coriander leaves, finely chopped
1 red chilli, cut into rings
1 lemon, sliced
10ml olive oil
1tbsp olive oil
100g plain yoghurt
2 cloves garlic, crushed
thumb size piece of ginger, finely grated
juice of 1 lemon
2 tsp ground cumin
1/2 tsp red chilli powder
1/2 tsp ground turmeric
sea salt and freshly black pepper, to taste
1. Combine all marinade ingredients in a plastic bowl, add salmon fillets and leave for 30 mins to 1hr.
2. Make parcels with foil and grease proof paper.
3. Remove excess marinade and place salmon in parcels with lemon slices sprinkle with coriander, olive oil and chilli rings.
4. Seal parcels and place on BBQ.
5. Check after 5 mins,
6. When just cooked remove from grill and allow to rest.