Bbq Salmon With Yoghurt Dill Sauce Recipe

Ingredients

Barbequed Salmon Fillets with Yoghurt Dill Sauce

2 Salmon fillets

1 Tbsp lite olive oil

Juice of ½ lemon

Freshly ground pepper

Freshly chopped dill or ½ tsp dried

Marinate salmon in a Ziploc freezer bag with lemon, oil, pepper and dill for approx. 2 hours.

Yoghurt Dill Sauce

1-cup plain yoghurt

¼ cup chopped sweet onion

1 tbsp freshly chopped dill

1 tbsp mayonnaise

2 tsp limejuice

2-4 drops Tabasco sauce, or to taste

Preparation

Heat barbeque to 425 F. Place marinated salmon fillets, skin-side down, on double thickness tinfoil sheet, with the sides turned up to form a lip. Set timer to 13 minutes, but start checking salmon after 10 minutes. When salmon is just completely opaque, remove from BBQ. Slip a spatula between the meat and the skin to remove from skin to the plate.