Fresh Citrus Salmon
Salmon is quite an oily fish and the lemon, lime and orange help to counteract some of this.
Ingredients
4 Salmon Fillets With Skin On
2 Small Lemons
2 Medium Oranges
1 Large Lime
100ml Freshly Squeezed Lemon Juice
100ml Freshly Squeezed Orange Juice
50ml Freshly Squeezed Lime Juice
100grams Mixed Leaf Lettuce
250grams Cherry Tomatoes Halved
2 Large Garlic Cloves Divided
4 Tablespoons Balsamic Vinegar Divided
2 Teaspoons Fresh Dill Chopped
Olive Oil
Sea Salt And Freshly Ground Black Pepper To Taste
Instructions
1. Thoroughly wash the salmon fillets then pat dry with some paper towels. Once the fillets aredry drizzle over some olive oil and grind some salt and pepper on to the skin side and rub in. Place on a plate, cover and place in the refrigerator for 30 minutes.
2. After peeling the oranges, lemons and lime separate up the segments. Make sure that youretain any juices and mix these segments of fruit in a bowl with a little olive oil, ½ crushed garlic clove and refrigerate.
3. Next into a bowl combine together the dill, 1 crushed garlic clove, the lime, lemon and orangejuice and drizzle in a little olive oil. Also sprinkle in a little salt and pepper.
4. Now remove the salmon from the fridge and place in a shallow baking dish or resealable bagand cover with the dill marinade. Place back in the refrigerator and leave there for a further 2 hours.
5. 20 minutes before you intend to start cooking the salmon on the preheated barbecue removefrom the fridge. During this time you can make the salad to go with the salmon. To make the salad place the segments of lemon, lime and orange in a bowl with the tomato halve and the salad leaves and drizzle over it all a tablespoon of balsamic vinegar before then tossing everything very lightly.
6. After rubbing the grate very lightly with a clove of garlic place the salmon fillets skin sidedown and cover with a very big well vented saucepan lid and leave. Allow remaining under this lid for 2 minutes before then turning the fillets over remembering to replace the lid over the top and cook for a further two minutes.
