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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