Chilli Barramundi is cooked in foil with white wine and chilli sauce for an easy dinner or lunch while camping. Cook directly over the coals or on a grill.
Salmon with Dill Sauce
This is a simple summer salmon dish that I cook on my BBQ hot plate. It is super easy, yet very satisfying. I think the sauce, a mixture of sour cream and fresh dill, really makes it.
It’s easy enough to prepare for a weeknight meal on the back yard BBQ when guests come around, or as a way to cook salmon while on a fishing trip.
For a smaller number of people it is great cooked in a skillet too.
1 bunch fresh dill
1 cup sour cream
1 fillet salmon
salt and pepper, to taste
Sort through the dill and reserve some nice fronds to garnish. Pick about a handful of dill and finely chop it. Combine the dill with the sour cream, mixing well. Chill while the flavors to combine.
Check the salmon for pin bones and remove if necessary. Slice the fillet into desired portion sizes, then sprinkle with salt and pepper to taste.
Preheat the BBQ to medium heat.
Cook one side of the salmon until starting to crisp, about 5 minutes. Turn the salmon over and turn off the hotplate (the residual heat will be enough to complete the cooking). Leave on the hotplate, until opaque all the way through (the salmon will start to fall apart if over cooked).
Serve with the first cooked side facing up, topped with the sour cream and dill sauce and reserved dill fronds to garnish.