Barbecued salmon with a chargrilled vegetable salad

I came up with this barbecued salmon with a chargrilled vegetable salad out of the need to put the barbecue to full use, due to the unseasonably warm weather we have been having. What I mostly love about using a BBQ to cook food is that I do the prep work, and then my job is done.

Husband takes care of the cooking, which leaves me a bit of time to do a spot of gardening. You see, I love gardening almost as much as cooking. This may prove to be my downfall, as I try to split my time between the garden, the kitchen, the blog, the children to name but a few of the things that I love to do. This is where BBQ season comes in handy for me. Little work, maximum flavour. I try to combine flavours that work and cook well on charcoal. I promise you there is much more you can cook on coals than burgers & sausages.
Here is a dish that came together out of ingredients I (luckily) had in the fridge, a rare treat for me. I made full use of them.

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Course Fish, Main Course

Cuisine Mediterranean

Keyword chargrilled vegetable salad

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Author Laura Scott

Ingredients

• 4 salmon fillets skin on
• olive oil
• 2 tbsp light soy sauce
• 1 tbsp fresh oregano chopped
• black pepper
• 1 butternut squash peeled, de-seeded and cut into thin wedges
• 2 courgettes cut into discs or long strips
• 1/2 packet Feta cheese crumbled
• 1/2 bunch fresh mint chopped
• 1 red chilli finely chopped (optional)

Instructions

1. Get the BBQ going to full heat
2. Put the salmon fillets in a shallow dish to marinate with a generous splash of olive oil, the soy sauce, dried oregano and freshly ground black pepper and leave that to briefly marinade whilt the BBQ gets hot

3. Cut the vegetables up and put them in a bowl and pour over some olive oil, salt & pepper

4. Cook the courgettes and the squash on the BBQ. The courgettes will cook in minutes. The squash will take a little longer (15 minutes approx)

5. When they are done, transfer them to a salad bowl and break the feta over along with the chopped mint and chilli if you like it and a little more olive oil

6. The salmon skin should be salted well before placing on the BBQ as it helps to crisp it up nicely and it tastes amazing

7. Put it skin side down first to crisp the skin and turn it as soon as it crisps up onto it's side

8. Give each of the 4 sides of salmon an equal turn to brown and crisp up. It should be cooked after 10/15 minutes with a tiny hint of pink at the centre