- Lay one side of salmon skin-side down and cover with the roughly chopped herbs. Top with a layer of lemon slices and season well.
- Put the other piece of salmon on top, skin- side up. Tie the salmon pieces together securely – you can use raffia or string for this, just make sure it’s wet to stop it burning. Brush the salmon all over with olive oil and wrap in a double layer of tin foil.
- Cook the salmon on a wire rack on the cooler part of the bbq for about 7 minutes on each side then remove the salmon from the foil and put back on the rack. Cook for a further 3-5 minutes on each side until the skin is charred and the fish cooked all the way through. Lift off carefully.
If you like, you can use two thick 500g salmon pieces for six people.
Cucumber, chive & yogurt dressing
Cucumber, chive & yogurt dressing Slice 1 cucumber in half and scoop out the seeds using a teaspoon. Thinly slice the cucumber and sprinkle with 2 tsp sea salt, set in a colander over a bowl and leave for one hour. Rinse the cucumber slices and pat dry on kitchen paper. Mix with 1 tbsp chopped chives and 300g natural yogurt, and season.
256 kcalories, protein 28g, carbohydrate 0.4g, fat 15.8 g, saturated fat 3.1g, fibre 0.1g, salt 0.16 g.