- 4 salmon fillets, with skin
- Large sprigs fresh dill, basil, coriander and Italian parsley, or to taste
- Cold water
- Salt and pepper
Cold Cucumber Sauce
- 1 cup [250 mL] plain yogurt
- 1 cucumber, peeled and grated
- 2 garlic cloves, minced
- 1 tablespoon [15 mL] freshly snipped dill
- Juice of 1 lemon
|
- Preheat barbecue to medium.
- Salt and pepper meaty side of salmon fillets.
- Soak desired fresh herbs into cold water for a few minutes.
- Arrange herb sprigs onto barbecue rack, larger leaves underneath, shaping a dense nest.
- Arrange salmon fillets over the nest, meaty side up.
- Close barbecue lid.
- Barbecue for approximately 5 minutes.
- It is not necessary to turn salmon fillets.
- Meanwhile, prepare sauce.
- Serve salmon fillets, along with sauce.
Cold Cucumber Sauce
- Mix together yogurt, grated cucumber, minced garlic, freshly snipped dill and lemon juice.
|
