A whole salmon barbecued is one of the easiest dishes to prepare and one of the best
Prep: 10-15 minutes
Cook: 45 minutes
1x3-3.5kg salmon, gutted and scaled
8 garlic cloves, bruised with the side of the knife
1 lemon, quartered
3 sprigs of basil
2 sprigs of rosemary
4 bay leaves
1 large red chilli (optional)
125ml white wine
maldon salt and freshly ground black pepper
2 garlic cloves, crushed
4 tbsp basil leaves, finely chopped
juice of 1/4 lemon
generous pinch salt
3 drops of tabasco sauce
400ml olive oil
Preheat a barbecue to a moderate heat.
Lay the salmon on two layers of foil, fold the edges in slightly. Place the
garlic, lemon, basil, rosemary and red chilli (optional) in the cavity of the
salmon. Pour over the white wine being careful not to spill it over the edges of the
foil. Season with a little salt and pepper, wrap the salmon in the foil and place on
the rack of the preheated barbecue. Place the lid over the barbecue (if it has one)
and leave the salmon to cook for 20-25 minutes, then turn it over and cook for a
further 10-15 minutes or until cooked through.
To Serve: Lay the salmon on a serving plate. Peel the skin
carefully with the assistance of a small knife from the upward facing side of the
salmon. Do not remove the skin from the head and the tail. The salmon can be served
as is or you can garnish ti with slices of lemon, cucumber and sprigs of dill.
Accompany with salad and/or vegetables of your choice, Basil Aioli or a simple
tartare sauce (to make your own, blend together parsley, capers, anchovies and
mayonnaise). The salmon can be served hot or cold.
Blend the eggs, basil, garlic, lemon juice, salt, and Tabasco in a food processor until
just blended. While the motor is running slowly drizzle in the olive oil until you
have a mayonnaise consistency. Serve or store
covered in the fridge for up to 2 days. Remember the aioli contains raw egg so it
should not be served to young children, elderly or pregnant woman.