Gluten Free, Dairy Free
BBQ salmon
15 mins
Easy
2 Servings
You don’t have to buy low-cost burgers and sausages to keep your BBQ costs down. In this recipe, we take salmon tail fillet, a cheaper cook and let it cook over charcoals, serving alongside char-grilled lettuce, which tastes a little like ‘seaweed’ from a Chinese restaurant.
Brilliant Bases Used In This Recipe
About This Recipe
You don’t have to buy low-cost burgers and sausages to keep your BBQ costs down.
In this recipe, we take salmon tail fillet, a cheaper cut and let it cook over charcoals, serving alongside char-grilled lettuce, which tastes a little like ‘seaweed’ from a Chinese restaurant.
We’ve spoken many times about the benefits of salmon, low-calorie, high in protein and omega 3s and generally a great source of protein.
The baby gem brings with it fibre, antioxidants, vitamins A and K, and minerals such as calcium, potassium, and iron, which help with muscle function, bone strength, and oxygen transport.
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Ingredients
360g/12oz salmon tail fillet (two pieces)
2 lemons
1 baby gem or 1 small romaine lettuce
Nutrition Per Serving
Calories
290
Fats
13G
Carbs
4G
Protein
33G
Method
Light your BBQ and allow the charcoal to stop flaming and turn white
Season the salmon with salt and place on the grill skin-side down with a sprig of basil on top
Cover with an inverted frying pan so the top can steam through
Half the lettuce and place on the grill, centre-side down
Half the lemon and add to the grill, cut side down
After around 8 minutes, check the salmon is done
Serve with the grilled lettuce and lemon wedge
