Here’s a new snazzy way of serving our favourite fish – just cut a large piece of salmon fillet into long thin strips, twirl it up and secure with a cocktail stick – perfect for a BBQ.


SERVES 6 – PREP 10 MINS –  COOK 15 MINS

600g skinless salmon fillet

1tbsp dill, chopped

2  limes

3tbsp olive oil

500g English asparagus, trimmed

 

 

 

 

 

1 Cut the salmon into 6 long thin strips. Season with salt and ground black pepper. Twirl each strip up tightly, to make a round and secure with a cocktail stick.

2 Put the salmon into a shallow dish, sprinkle with the dill, squeeze over the lime juice and drizzle with 2tbsp olive oil.

3 Put the asparagus into a dish, drizzle with olive oil and turn to coat.

4 Cook the salmon on a hot barbeque for 5 mins each side. Cook the lime wedges over the barbeque  for 30 seconds, to warm through.

5 Char-grill the asparagus for 4 mins, until just tender. Serve the salmon with asparagus and lime.

Per serving: 250 cals, 17g fat (3g saturated), 1.5g carbs

Tip: Gently warm through a jar of hollandaise sauce to serve alongside.

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Why not try another salmon recipe?