David Veljacic's
"The Only" BBQ Salmon
- 1 Salmon fillet, about 1 1/2lbs (750g)
- 8 large garlic cloves
- 1 tsp salt
- 4 Tbsp. finely chopped parsley
- 2 Tbsp. finely minced sun dried tomatoes
- 1/4 cup olive oil
Chop the garlic cloves finely, sprinkle with salt and grind together with the flat of the knife. Combine with the parsley, tomatoes and olive oil and store, covered in the fridge overnight.
Prepare the BBQ and oil the grill. With a sharp knife cut two lengthwise slits in the fillet, cut to, but not through, the skin. Spread half the garlic mixture over the fillet and into the slits. Place skin side down on the BBQ grill at low temp with the lid closed for 10-15mins. Spread the remaining garlic mixture over the fillet, close lid, increase the temp. to medium and cook another 15mins or until the flesh seperates into natural moist sections when pressed with a fork.
Hint: An abundance of garlic calls for a parsley garnish!
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