Ingredients
Preparation
- Cut the Norwegian salmon into four equal pieces and brown them quickly in a skillet.
- Scrub the new potatoes and boil in salted water. Once boiled, cut the potatoes in half and chop the asparagus and salad onions into small pieces. Julienne the carrot and leeks (cut into thin slices).
- Then, coarsely chop the dill and mix it in with butter. Cut the lemon in two and squeeze the juice of half the lemon over the butter and season with salt and pepper.
- Spread out a sheet of foil (50 x 50cm) and add a quarter of the vegetables in the middle of the sheet. Place a salmon fillet on top of the vegetables and finish with a portion of the dill butter on top.
- Sprinkle with salt and pepper and fold the foil into a tight package. Repeat with the remaining salmon fillets.
- If preparing for use on the BBQ, you can prepare the fish up until this stage and you can then place the foil packets in the fridge until time to cook.
- When you are ready to cook the salmon, light the BBQ or grill and make sure it comes up to a really hot temperature. Place the foil packets onto the BBQ and leave to cook for 10 minutes.
- Remove carefully from the BBQ or grill, ensuring you don’t burn yourself on the foil. Place the foil packets on plates and eat straight away.