SERVES 4 I pre­fer to cook fish whole, but this recipe is best when you don’t have enough peo­ple to eat a whole salmon. Just make sure you don’t over­cook the fil­lets. • 1 but­ter­nut • olive oil • 4 salmon por­tions, skin on • sea salt and ground black pep­per • baby spinach leaves • lemon wedges

1. Halve the but­ter­nut, then cut it length­ways into 1cm-thick slices. Lightly coat with the olive oil. 2. Dry the salmon por­tions with kitchen towel and lightly coat with olive oil. Sea­son the salmon and but­ter­nut with salt and pep­per.

3. Pre­pare a medium-hot fire. Place the but­ter­nut on the grid first, turn­ing the slices reg­u­larly. After 10–15 min­utes, when it starts to soften, add the salmon, flesh side down.

4. As soon as the flesh re­leases eas­ily from the grid, give the salmon a quar­ter turn, on the same side, to cre­ate di­a­mond-shaped char marks. Cook all three skin­less sides the same way. Cook the skin side last (it will take longer be­cause the skin pro­tects the flesh). The salmon should be cooked through but not dry; it should feel moist to the touch but firmer than when it’s raw. Re­move it from the braai and leave to rest for 3–5 min­utes (don’t cover the fish or it will lose its crisp­ness).

5. While the salmon rests, throw the spinach on the grid. As soon as it wilts, re­move it.

6. Serve the salmon, but­ter­nut and spinach with a squeeze of lemon juice and a driz­zle of olive oil.

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