Barbecued salmon with yoghurt dressing
Fresh, light and tasty, barbecued salmon fillet with yoghurt dressing and fennel salad makes a wonderful lunch for weekend entertaining.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Fennel salad
- 3 baby fennel bulbs (390g), trimmed, sliced thinly
- 2 tablespoons olive oil
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 400 grams (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed
- 1 medium red onion (170g), sliced thinly
- 200 grams (6½ ounces) feta cheese, cut into small cubes
- 80 grams (2½ ounces) watercress, trimmed
- Barbecued salmon
- 2 medium lemons (280g) sliced thinly
- 1.3 kilograms (2¾-pound) side of salmon, skin off, bones removed
- 2 tablespoons finely grated lemon rind
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 cup (250ml) dry white wine
- Yoghurt dressing
- 1 tablespoon olive oil
- 2 teaspoons mild harissa paste
- 2 tablespoons finely chopped fresh chives
- 3/4 cup (200g) yoghurt
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