BBQ salmon & veggies

With summer upon us, what could be more impressive than bringing a barbecued side of salmon to the dinner table? The accompanying salsa is packed with flavour, colour, and nutrients like vitamin C and potassium.

Health benefit: Salmon, particularly of the wild variety, is loaded with Omega-3 fatty acids, an essential nutrient. These acids have been credited with numerous health benefits such as a decrease in inflammation, reduced blood pressure, and lowering the risk of cancer. It also boasts high niacin levels, which support heart and brain health.

Method:
1 For the salsa: Combine the garlic, red onion, chilli, and coriander in a blender or food processor. Pulse until finely chopped.

2 Add the lime juice, olive oil, and some salt and pepper to taste, pulsing to incorporate. Cover and chill until needed.

3 For the salmon and vegetables: Preheat a barbecue to a moderately hot temperature; if using coals, wait until they turn white hot.

4 As the barbecue preheats, parboil the potato wedges in a large saucepan of salted, boiling water until just tender to the tip of a knife, about 10-12 minutes. Drain and set aside to cool.

5 When the barbecue is ready, toss the potatoes and green onions with the olive oil and some salt and pepper to taste in a large mixing bowl.

6 Brush the grates of the barbecue with some olive oil. Season the salmon with salt and pepper and measure its thickest point; calculate 12 minutes cooking time per 2.5 cm | 1" thickness.

7 Carefully lay the salmon onto the barbecue, skin side down, and cook according to thickness; the flesh with be firm to touch and opaque when ready. As the salmon cooks, spread out the potatoes and green onions on the barbecue, turning occasionally, until lightly charred.

8 Remove the salmon, potatoes, and green onions from the barbecue as and when ready, covering them with aluminium foil to keep warm.

9 When ready to serve, transfer the salmon and vegetables to a serving platter. Top with some of the salsa and serve with lime wedges on the side for squeezing over.

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Ingredients

• 3 cloves garlic, chopped
• 2 small red chillies, chopped
• 1 small red onion, roughly chopped
• 1 small bunch coriander
• 2 limes, juiced, plus extra wedges to serve
• 3 tbsp extra-virgin olive oil

• flaked sea salt
• freshly ground black pepper
• 4 large floury potatoes, peeled and cut into wedges
• 4 green onions, split in half
• 2 tbsp olive oil, plus extra for brushing
• 1 side of salmon, ~4 lb, with skin and pin-boned

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