Filet de saumon au barbecue, au citron et à l’aneth

Ingrédients

• 2 whole fillets salmon skin on
• a large handful dill roughly chopped
• roughly chopped to make 2 tbsp chives
• 2 lemons thinly sliced
• olive oil

Préparation

1. 1

   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.

2. 2

   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.

3. 3

   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.