Barbecued Atlantic Salmon with Summer Garden Stuffing

Barbecued Atlantic Salmon with Summer Garden Stuffing

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Recipe Ingredients

Quantity

Notes

Atlantic Salmon

1 whole

1.5-2kg

MasterFoods Sea Salt

1 pinch

MasterFoods Black Peppercorns Ground

1 pinch

Lemon Juice

2 tbsp

Butter

2 tbsp

Softened

Capsicum (Red)

2 tbsp

Finely Chopped

Cucumber

1/2 whole

Finely Chopped

Lemon Juice

2 tsp

MasterFoods Dill Leaf Tips

1 tsp

Olive Oil

1 tbsp

Onion(s)

2 tbsp

Finely Chopped

Prawns

125 gm

or Crabmeat - Chopped

Potato(es)

1 whole

Boiled and Finely Chopped

Tomato(es)

1 whole

Finely Chopped

Salt & Pepper to Taste

1 pinch

Preparation

Rinse salmon under cold running water and pat dry (inside and out).
Sprinkle cavity with MasterFoods Sea Salt, MasterFoods Black Peppercorns Ground and lemon juice.
To make SUMMER GARDEN STUFFING - Combine all remaining ingredients in a bowl.
Toss gently to distribute evenly.
Stuff salmon cavity lightly, skewer and lace closed.
Rub salmon generously with softened butter.
Tear off a piece of aluminium foil (as long as and twice the width of the salmon).
Oil one side.
Use skewer to punch a dozen holes through foil.
On barbecue place foil flat on grill (oiled side up) and place salmon on foil.
Measure the thickest point and allow total cooking time of 12-15 minutes per 2.5cm.
Halfway through allocated cooking time gather long edges of foil together to form a handle.
Grip the handle and flip salmon.
Re-open foil for rest of cooking time.
Fork-test for "doneness" along both sides of the backbone at the thickest point.
Juices should run clear and flesh should be opaque.

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Barbecued Atlantic Salmon with Summer Garden Stuffing

By MasterFoods

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