SPECIAL SECTION: SUMMER ENTERTAINING
Barbecued salmon with roast tomato, balsamic and lemon
Time: 40 mins Serves: 8 – 10
• 1 onion, peeled and sliced into rounds
• 6 cloves garlic, bruised
• 4 lemons
• 1 whole salmon
• 8 ripe tomatoes, roughly chopped
• ¼ cup balsamic vinegar
• ½ cup olive oil, plus extra to drizzle
• 1 tsp dried oregano
• 3 cups picked basil leaves
1. Lay down two overlapping pieces of wide foil and place a piece of baking paper on top. Place the onion and garlic in a line down the centre of the baking paper. Slice one of the lemons and add to the onion and garlic. Place the salmon on top.
2. Toss the tomatoes with the vinegar, olive oil and oregano, season well with salt and pepper and place on top of the salmon. Gather up the foil to enclose the salmon in a packet.
3. Heat a lidded barbecue on low heat. Place the foil-wrapped salmon onto the barbecue, ensuring the onions and lemon are at the bottom to protect the salmon, and cook with the lid closed, at 160 ° C for about 40 minutes. Alternatively, you can heat your oven to 160 ° C( 150 ° C fan-forced) and roast the salmon for 55 minutes. You don’ t need to turn the fish.
4. When the salmon has about 10 minutes to go, halve the remaining 3 lemons and grill them, cut-side down, directly on the barbecue.
5. When the salmon is done, transfer the entire packet to a serving dish. Open the packet and move the tomatoes off the top of the fish. Peel back the skin on top of the salmon( if the fish is cooked it should come away easily in a single piece).
6. Season the fish and push the tomatoes back on top, spooning over the juices and oils from the tomato mixture. Drizzle with extra oil, squeeze over a few of the grilled lemon halves( serve the remainder with the fish) and scatter with the basil leaves. >
34 | NOV / DEC 2023 COSTCO CONNECTION