Only a barbecue can herald the warming of weather, the glint of sunlight upon water and the festive air that only summer can bring. What better dish to make for a balmy BC day than barbecued salmon. The slight smoky taste infuses the fish, and the searing heat creates the perfect exterior while keeping the inner flesh moist and flakey. Do not leave the lemon juice on the fish for more than half an hour, as the base cooks the meat on its own and can cause it to go mushy.
- 1 lb fresh, wild salmon fillet, skin on
- 1 lemon, juiced and zested
- 2 tsp dried dill
- 1 tsp ground black pepper
- 1 tbl coconut oil, plus more for brushing grill
- 1 tsp coconut sugar
- 2 cloves garlic, finely minced
- 1 pinch salt
- Preheat the barbecue to medium-high heat. Whisk together the lemon, dried dill, black pepper, coconut oil, coconut sugar, minced garlic and salt.
- Pour the lemon mixture over the salmon fillet in a bowl. Allow to marinade for 15 minutes.
- Press the dill and lemon zest in to the flesh of the salmon. Lightly brush the grill with coconut oil. Set the salmon, skin side down, on the grill.
- Cook for 6 to 8 minutes, or until a fork easily passes through the fish but not flaking.
- Remove from the grill and serve immediately, on a bed of grilled vegetables.
Total Fat: 23.7