Name: Barbecued salmon with yoghurt dressing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: Fennel salad; 3 baby fennel bulbs (390g), trimmed, sliced thinly; 2 tablespoon olive oil; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed; 1 medium red onion (170g), sliced thinly; 200 gram (6½ ounces) feta cheese, cut into small cubes; 80 gram (2½ ounces) watercress, trimmed; Barbecued salmon; 2 medium lemons (280g) sliced thinly; 1.3 kilogram (2¾-pound) side of salmon, skin off, bones removed; 2 tablespoon finely grated lemon rind; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 cup (250ml) dry white wine; Yoghurt dressing; 1 tablespoon olive oil; 2 teaspoon mild harissa paste; 2 tablespoon finely chopped fresh chives; 3/4 cup (200g) yoghurt

Barbecued salmon with yoghurt dressing

Fresh, light and tasty, barbecued salmon fillet with yoghurt dressing and fennel salad makes a wonderful lunch for weekend entertaining.

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Serves 10

Prep

15M

Cook

45M

Total

Ingredients

Fennel salad

3 baby fennel bulbs (390g), trimmed, sliced thinly

2 tablespoon olive oil

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed

1 medium red onion (170g), sliced thinly

200 gram (6½ ounces) feta cheese, cut into small cubes

80 gram (2½ ounces) watercress, trimmed

Barbecued salmon

2 medium lemons (280g) sliced thinly

1.3 kilogram (2¾-pound) side of salmon, skin off, bones removed

2 tablespoon finely grated lemon rind

2 tablespoon finely chopped fresh flat-leaf parsley

1 cup (250ml) dry white wine

Yoghurt dressing

1 tablespoon olive oil

2 teaspoon mild harissa paste

2 tablespoon finely chopped fresh chives

3/4 cup (200g) yoghurt

Method

1.To make fennel salad; combine fennel, oil, rind and juice. Cook on heated barbecue (or grill or grill plate), turning, until fennel is tender, cool 5 minutes. Combine remaining ingredients in large bowl; stir in fennel mixture. Season to taste.

2.Place lemon slices in deep disposable aluminium barbecue dish or shallow baking dish; top with salmon. Combine rind, parsley and wine; pour over salmon, cover with foil. Cook, in covered barbecue, using indirect heat, following manufacturer’s instructions, for about 20 minutes or until cooked to your liking. Remove salmon from barbecue, cover with foil; stand 10 minutes before serving.

3.To make yoghurt dressing; whisk ingredients in small bowl; season to taste.

4.Serve salmon with salad and dressing.

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