Name Salmon with Dill


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* 4 salmon steaks, about 150 g (5 oz) each
* 4 tablespoons sunflower oil
* 6 dill sprigs
* 1 lemon
* salt and pepper
* 1/2 cucumber, sliced

1. Put the salmon steaks in a shallow dish and pour over the oil. Add the dill and some salt and pepper. Cut the lemon in half and squeeze the juice from one half over the fish. Cut the other half into 4 thick slices, and reserve for the garnish.
2. Leave the salmon to marinate in the refrigerator for 30 minutes. Remove from the marinade and place on an oiled grid over a preheated barbecue. Grill over the medium hot coals for about 6 minutes on each side, turning and brushing with the marinade occasionally. When the flesh has turned pink and is firm, the salmon is cooked. Serve on a bed of sliced cucumber with the lemon slices.

Serves: 4

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