Grilled Lemon Chicken
Grilled salmon fillet in a fresh herb marinade
Preparation time: 20 minutes
Marinade: 10 to 12 hours
Cooking time: 15 to 20 minutes
Ingredients for 6 servings, recipe for the Fish Grill
1 large salmon fillet, with its skin (700-800 g or 1 ½ to 1 ¾ lbs)
Marinade:
7 fl oz virgin olive oil
2 garlic cloves, crushed
1 tsp turmeric spice (Indian or Asian spice, yellow in colour)
1 tsp caster sugar (very fine)
½ bunch fresh basil
½ bunch fresh chives
½ bunch fresh chervil
1 ¾ fl oz cider vinegar
Cooking:
1 tbsp sea salt
Freshly ground pepper
1 tbsp grilled pine kernels
3 ½ oz parmesan shavings
The marinade, to be prepared the day before
- Finely chop the fresh herbs
- Mix them with the cider vinegar, olive oil, crushed garlic, turmeric spice and caster sugar to get a smooth mixture.
- Place the salmon fillet on the grill, skin side down, and brush the marinade generously over the fish surface.
- Cover with cling wrap and leave in the fridge overnight.
Cooking:
- Remove the film, pour off the marinade using the pouring lip and place the grill on the barbeque.
- Let the temperature rise. The skin on the salmon, as its heats, will keep the flesh soft.
- Pour the marinade over the top regularly while cooking. You can also close the lid of the BBQ to speed up the cooking process.
- Check whether the salmon is cooked by inserting a knife tip into the flesh; it should remain soft.
- When cooked, add a little salt and pepper and sprinkle the grilled pine kernels over the fish.
- Just before serving, decorate with the parmesan shavings.
