Barbecued salmon with yoghurt dressing

PREP + COOK TIME 45 MINUTES SERVES

2 medium lemons (280g), sliced thinly

1.3kg side of salmon, skin off, bones removed

2 tablespoons finely grated lemon rind 2 tablespoons finely chopped fresh flat-leaf parsley

1 cup (250ml) dry white wine

FENNEL SALAD

3 baby fennel bulbs (390g), trimmed, sliced thinly

2 tablespoons extra virgin olive oil 2 teaspoons finely grated lemon rind 2 tablespoons lemon juice

400g canned chickpeas, drained, rinsed 1 medium red onion (170g), sliced thinly

200g fetta, diced

1 cup (115g) firmly packed trimmed watercress YOGHURT DRESSING

1 tablespoon extra virgin olive oil

2 teaspoons mild harissa paste

2 tablespoons finely chopped fresh chives ¾ cup (200g) yoghurt

1 Make fennel salad.

2 Place lemon slices in a 45cm x 34cm deep disposable aluminium barbecue dish or shallow baking dish; top with salmon. Combine rind, parsley and wine; pour over salmon, cover with foil. Cook, in covered barbecue, using indirect heat, following manufacturer’s instructions, for 20 minutes or until done as desired. Remove salmon from barbecue, cover with foil. Stand salmon for 10 minutes before serving.

3 Make yoghurt dressing. Serve salmon with salad and dressing.

FENNEL SALAD

Combine fennel, oil, rind and juice; cook on a heated barbecue (or grill plate), turning, until fennel is tender, cool for 5 minutes. Combine remaining ingredients in a large bowl; stir in fennel mixture. Season to taste.

YOGHURT DRESSING

Whisk ingredients in a small bowl; season.

To segment grapefruit, cut off the rind, along with the white pith, following the curve of the fruit. Cut down both sides of the white membrane to release each segment. Segment over a small bowl to catch the juices.