Store finder

Food & drink

Quick recipe Search

Search for a recipe to plan your perfect menu.

Advanced search >

Fire up the charcoal – this fresh and seasonal dish is super-simple to prepare and even easier to cook.

4 salmon steaks
1kg bag of baby new potatoes, cooked until soft and cooled
240g bag of Big Leafy salad
1 pack of vine ripe tomatoes
Juice of 2 lemons
20 mls olive oil
1 bunch thyme
1 onion, peeled and cut into wedges
BBQ skewers (if you want to use wooden skewers make sure they are soaked in water before using)
4 pieces of thick tin foil
Salt and pepper to taste

Fire up the BBQ.
Whilst the BBQ gets hot to make the kebabs skewer the cooked new potatoes alternating with pieces of onion.
Rub each salmon fillet with a little olive oil then lightly season with salt and pepper. Prepare the 4 foils by evenly placing thyme, a little oil, then half a lemon and vine ripened tomatoes in each.
When the BBQ is hot place the salmon skin up on the grill, and grill for 3 mins or until it is nicely seared. Remove from the grill and place 1 fillet, skin side down, on each of the pieces of foil. Wrap up then place back on the BBQ (in the coolest part) and cook for 12-15 minutes until cooked through and the fish flakes easily with a fork
Whilst the salmon is cooking put the potato kebabs on the BBQ until nicely charred and piping hot
Once the salmon is cooked place some lettuce on a plate and put the salmon and all the juices over the salad (the skin can be removed at this stage) then serve with the potato kebabs.