Introduction
Grilling is one of the most delightful ways to prepare a meal, especially when it includes seasonal ingredients bursting with flavor. This article presents a scrumptious recipe featuring succulent salmon, vibrant vegetables, and a medley of fresh herbs. Perfect for a summer barbecue, this dish not only nourishes the body but also showcases the joy of outdoor cooking.
Detailed Ingredients with measures
A few sprigs of thyme or rosemary
500g new potatoes
Olive oil
½ a bunch of tarragon (10g)
½ a bunch of basil (15g)
1 lemon
1 x 600g salmon fillet, skin on, scaled, pin-boned, from sustainable sources
360g asparagus
400g ripe cherry tomatoes, on the vine
Extra virgin olive oil
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 4
Now, let’s dive into the method of crafting this delicious barbecue meal!
Detailed Directions and Instructions
Soak the Applewood Chips
Soak 2 large handfuls of applewood chips in water for 30 minutes. After soaking, drain the chips and transfer them to the smoker box along with a few sprigs of thyme or rosemary. Place the smoker box in the center of the barbecue.
Preheat the Barbecue
Ignite all of the burners to medium-high heat. Close the lid and allow the barbecue to heat until the temperature gauge reads approximately 260°C and the applewood chips start to smoke.
Set the Burners
Turn the right-hand burner to very low, while setting the left and central burners to medium.
Prepare the Potatoes
Toss the new potatoes with a drizzle of olive oil and a sprinkle of sea salt. Transfer the potatoes to a deluxe grilling pan and place it on the right-hand side of the barbecue (very low heat).
Cook the Potatoes
Close the lid and cook the potatoes for 30 minutes or until they achieve a golden color and are just tender. Occasionally jiggling the pan will help ensure even cooking.
Prepare the Herby Mixture
While the potatoes are cooking, pick and roughly chop the tarragon and most of the basil. Finely grate the zest from the lemon and combine these ingredients in a small bowl. Add a pinch of salt and freshly ground black pepper.
Prepare the Salmon
Using a sharp knife, cut long slits into the length of the salmon fillet, going about halfway down into the flesh. Leave a 2cm gap between each cut. Stuff each slit with the herby mixture. Lightly drizzle olive oil over the salmon and season it to perfection.
Cook the Salmon
Increase the left-hand burner to medium-high heat. Place the salmon fillet skin-side down directly on the grill bars. Close the lid and cook for 10 minutes.
Flip the Salmon
After 10 minutes, use a spatula to carefully flip the salmon, moving in the same direction as the grill bars. Cook for an additional 6 to 8 minutes, or until the salmon is just cooked through. Carefully peel off the skin and set it aside, crispy side up, on the top cooking grate.
Prepare the Asparagus and Tomatoes
Snap the woody ends off the asparagus and place them in a bowl with the cherry tomatoes. Toss the vegetables with a drizzle of olive oil and a pinch of salt.
Cook the Asparagus and Tomatoes
Once the 30 minutes for the potatoes is up, move them to the top cooking grate. Place the asparagus and tomatoes onto the deluxe grilling pan. Cook them alongside the salmon until the asparagus is tender and lightly charred, and the tomato skins start to split. Gently jiggle the veg tray a couple of times for even cooking.
Serve the Dish
Transfer the tomatoes and asparagus to a serving platter. Squeeze fresh lemon juice over the vegetables and drizzle with 2 tablespoons of extra virgin olive oil. Place the cooked salmon on top and crack the crispy skin over it. Serve the potatoes in a separate bowl and enjoy your meal.
Notes
Applewood Chips
Applewood chips impart a mild, sweet smoke flavor to the fish and vegetables. Ensure they are completely soaked before use.
Cooking Times
Cooking times may vary based on the barbecue model and the thickness of the salmon. Use a thermometer to check the salmon if unsure.
Vegetable Preparation
Keep an eye on the asparagus and tomatoes while they cook to prevent burning. They should be tender and juicy.
Garnish Ideas
A sprinkle of additional fresh herbs or a few lemon wedges can enhance the presentation and flavor.
Storage Recommendations
Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to maintain texture.
Cook techniques
Smoker Preparation
Soak applewood chips in water for 30 minutes to enhance the smoky flavor of your barbecue. After soaking, drain and place the chips in the smoker box along with herbs.
Temperature Control
Ignite the burners to medium-high and close the lid to reach approximately 260°C. Adjust specific burners to maintain consistent cooking temperatures.
Cooking Potatoes
Toss new potatoes with olive oil and sea salt, then grill on low heat to achieve a golden and tender finish. Shake the pan occasionally for even cooking.
Herb Infusion
Mix freshly chopped herbs with lemon zest, salt, and pepper to create a flavorful stuffing for the salmon, enhancing its natural taste.
Preparing Salmon
Cut long slits into the salmon to facilitate even cooking and to allow the herb mixture to seep into the flesh. Season and drizzle with oil before grilling.
Flipping Salmon
Carefully flip the salmon halfway through cooking to ensure even grill marks and to maintain moisture. Use a spatula for this technique.
Cooking Asparagus and Tomatoes
Toss the vegetables with olive oil and salt before grilling. Allow them to cook alongside the salmon for added flavor and tenderness.
Finishing Touches
After cooking, squeeze lemon juice over the vegetables and drizzle with extra virgin olive oil for a fresh finish before serving.
FAQ
Can I replace applewood chips with other types of wood chips?
Yes, you can use other types of wood chips, but each will impart a different flavor to the food.
What if I don’t have a deluxe grilling pan?
You can use a regular grill rack or even foil to cook your vegetables on the grill.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and is opaque throughout.
Can I use frozen salmon for this recipe?
Yes, but it should be completely thawed before following the cooking instructions for best results.
What other vegetables can I grill alongside salmon?
You can grill a variety of vegetables such as zucchini, bell peppers, and eggplant for added flavor and color.
How do I prevent my salmon from sticking to the grill?
Make sure to oil the grill grates before placing the salmon on them. Additionally, cooking skin-side down helps protect the flesh.
What is the best way to store leftovers?
Leftovers should be stored in an airtight container in the refrigerator and consumed within 2-3 days for optimal freshness.
Conclusion
This flavorful salmon dish, cooked with fresh herbs and accompanied by new potatoes, asparagus, and cherry tomatoes, showcases a delightful combination of ingredients that come together beautifully on the barbecue. Perfect for a summer gathering, it offers a healthy yet indulgent meal option, highlighting the best of seasonal produce and sustainable seafood.
Herb-Crusted Chicken
Try using a similar herb mixture to create a delicious herb-crusted chicken breast. Marinate the chicken in olive oil, lemon juice, and the chopped herbs of tarragon and basil, then grill until cooked through. Serve with a side of roasted vegetables for a complete meal.
Grilled Vegetable Salad
Mix leftover asparagus and cherry tomatoes with a variety of other grilled vegetables such as bell peppers and zucchini. Toss them with olive oil, lemon juice, and fresh herbs for a vibrant salad.
Salmon Tacos
Take leftover salmon and flake it into tortillas. Add a slaw made from cabbage, lime juice, and extra herbs, creating a fresh and zesty taco option.
Potato and Herb Frittata
Utilize any leftover new potatoes by slicing them and mixing with eggs, herbs, and cheese to create a delicious frittata. Bake it in the oven or cook it on the stove for an easy and hearty meal.
Lemon Herb Quinoa Bowl
For a light and nutritious dish, combine cooked quinoa with lemon juice, olive oil, fresh herbs, and any leftover grilled vegetables. Add a protein of choice to make it more filling.
