Ingredients

Barbecued Salmon

• 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

Garnish (optional)

• lemon slices
• cucumber slices
• dill

Basil Aioli

• 2 eggs
• 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

Method

Barbecued Salmon

1. Preheat a barbecue to a moderate heat.
2. 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.
3. 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.

Basil Aioli

1. 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.