Baked chilli salmon
Spicy, tangy salmon baked on a barbecue. The fillets are sealed in foil to keep the salmon from drying out while cooking. A great dish for a hot summer's day!
Equipment
- Aluminium foil enough to wrap around the salmon
- barbecue
Ingredients
- 500 g skin-on salmon fillets 4 pieces
- 2 chopped garlic cloves
- 1 chopped red chilli
- 1 tbsp chopped corriander
- 3 sliced lemons assume 8 slices per lemon
- 100 g cooked prawns
- 1 tbsp olive oil extra virgin
- 1 pinch ground black pepper
Instructions
- Chop garlic and red chilli
- Place three slices of lemon in four rows on a sheet of aluminium foil
- Place a salmon filet on each row of lemon slices - skin down
- Spinkle the chopped corriander, garlic and chillis over the salom fillets
- Place the prawns on top of the salmon fillets and cover with the remaining lemon slices. Season with black pepper.
- Fold the foil over the salmon fillets and press the edges together to form a sealed parcel
- Bake on a barbecue for ten minutes
- Remove from the barbecue, open the sealed package and serve
