BARBECUE SALMON with YOGHURT DRESSING
SERVES 10 / PREPARATION & COOKING: 45 MINUTES
Keep a 45cm x 34cm deep disposable aluminium braai dish or shallow baking dish handy.
FENNEL SALAD
3 baby fennel bulbs, trimmed and thinly sliced
30ml (2T) olive oil 10ml (2t) finely grated lemon rind 30ml (2T) lemon juice
1 can (400g) chickpeas, drained and rinsed
1 medium red onion, thinly sliced 200g feta, diced 250ml (1c) firmly packed trimmed watercress salt and freshly ground black pepper SALMON
2 medium lemons, thinly sliced 1,3kg side of salmon, skin off and bones removed
30ml (2T) finely grated lemon rind 30ml (2T) finely chopped fresh flat-leaf parsley 250ml (1c) dry white wine
YOGHURT DRESSING 15ml (1T) olive oil 10ml (2t) mild harissa paste 30ml (2T) finely chopped fresh chives
180ml (¾c) yoghurt
1 Fennel salad Combine the fennel, oil, lemon rind and juice and cook on a heated grill plate (or braai dish) until the fennel is tender. Turn often.
2 Remove from the heat and allow to cool for 5 minutes. Combine the remaining ingredients in a large bowl. Add the fennel mixture and stir. Season with salt and pepper. 3 Salmon Place the lemon slices in the braai or baking dish, and top with salmon. Combine the rind, parsley and wine, and pour over the salmon.
4 Cover with foil and cook on the braai with indirect heat, according to the manufacturer’s instructions, for 20 minutes or until cooked to your liking. 5 Remove the salmon from the braai and allow to stand for 10 minutes. 6 Yoghurt dressing Whisk all the ingredients together in a small bowl and season with salt and pepper. 7 Serve the salmon on a bed of the fennel salad and drizzle with yoghurt dressing.