About Recipe:
This particular recipe comes with quite a tangy taste, which helps to enhance the flavor of the salmon further.
Ingredients: - 4 Salmon Fillets With Skin Left On
- 2 Small Lemons
- 2 Medium Oranges
- 1 Large Lime
- 100ml Freshly Squeezed Lemon Juice
- 100ml Freshly Squeezed Orange Juice
- 2 Large Garlic Cloves Divided
- Freshly Ground Black Pepper
- Sea Salt
- 50ml Freshly Squeezed Lime Juice
- Olive Oil
- 4 Tablespoons Balsamic Vinegar
- 2 Teaspoons Freshly Chopped Dill
1. Wash the salmon fillets thoroughly before then patting dry and drizzling them with some olive oil and sprinkling over them some sea salt and pepper on the skin side and rub it in. Then place in the refrigerator for 30 minutes.
2. Cut the lemon, lime and oranges into segments making sure that you retain as much of their juices as possible. Then mix these segments with some olive oil and ½ crushed garlic clove. Now place in the refrigerator.
3. Next you need to combine the freshly cut dill with 1 garlic clove that has been crushed, the lime, lemon and orange juice and a little olive oil, salt and pepper. Once you have done this you remove the salmon fillets from the refrigerator and place them in a shallow dish and pour over this marinade. Cover the dish and replace in the refrigerator and leave the salmon to marinate in the dill for at least 2 hours.
4. Once two hours is up remove the salmon fillets from the refrigerator and as the barbecue warms up this will allow them to come up to room temperature. Allow the salmon to be out of the refrigerator for 20 minutes before you then place on the barbecue.
5. Before you place the salmon on the barbecue rub the grate with a clove of garlic and then place the fish on it skin side down. After two minutes you must turn the salmon over and allow it to cook for a further two minutes. Also it is important to place some sort of cover over the salmon such as saucepan lid that is well ventilated. Once cooked let the salmon fillets rest for 3 minutes before serving. When you serve the salmon place on the plate a small salad made up of lettuce, cherry tomatoes and drizzle some balsamic vinegar around the plate.
2. Cut the lemon, lime and oranges into segments making sure that you retain as much of their juices as possible. Then mix these segments with some olive oil and ½ crushed garlic clove. Now place in the refrigerator.
3. Next you need to combine the freshly cut dill with 1 garlic clove that has been crushed, the lime, lemon and orange juice and a little olive oil, salt and pepper. Once you have done this you remove the salmon fillets from the refrigerator and place them in a shallow dish and pour over this marinade. Cover the dish and replace in the refrigerator and leave the salmon to marinate in the dill for at least 2 hours.
4. Once two hours is up remove the salmon fillets from the refrigerator and as the barbecue warms up this will allow them to come up to room temperature. Allow the salmon to be out of the refrigerator for 20 minutes before you then place on the barbecue.
5. Before you place the salmon on the barbecue rub the grate with a clove of garlic and then place the fish on it skin side down. After two minutes you must turn the salmon over and allow it to cook for a further two minutes. Also it is important to place some sort of cover over the salmon such as saucepan lid that is well ventilated. Once cooked let the salmon fillets rest for 3 minutes before serving. When you serve the salmon place on the plate a small salad made up of lettuce, cherry tomatoes and drizzle some balsamic vinegar around the plate.
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