Herby Salmon with Sun Dried Tomato Salsa


Serves 4
Cooking time: 10-12 minutes
This salmon recipe is slightly more complicated but worth
the extra effort involved. The fresh herbs produce a wonderful
fragrance if you open the foil parcels at the table.
4 skinless salmon fillets
2 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh dill, chopped
salt and freshly ground black pepper
for the salsa
2 oz / 50 g sun-dried tomatoes
2 oz / 50 black olives, chopped
1 large garlic clove, crushed
2 tablespoons fresh basil, roughly chopped
2 tablespoons olive oil
1 tablespoon Balsamic or red wine vinegar
Oil 4 squares of kitchen foil and place a salmon fillet on
each. Evenly sprinkle the tarragon and dill, olive oil and
lemon juice over each fillet and season well. Fold the foil
over to form parcels with a little air inside, and place them
on the barbecue, or directly onto campfire embers. Cook
for 10-12 minutes, turning frequently.
The salsa is worth making beforehand. Briefly whizz
the tomatoes, olives, garlic and basil together in a food
processor until you have a chunky mix. Stir in the vinegar
and olive oil and mix well. Serve the salmon fillets and
spoon salsa over the top of each.
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