Salmon – size to suit<\/p>\n
1 or 2 onions – red or white it doesn’t matter<\/p>\n
Selection of herbs to include Herbs de Provence, Tyme, Parsley, mint, Rosemary<\/p>\n
1 bottle of beer<\/p>\n
Large piece of baco foil<\/p>\n
Preparation<\/strong><\/p>\n Assess the size of the salmon and using the Baco foil make a tray by folding over the sides of the foil and squeezing the edges to makes a shallow tray. \u00a0You can of course use foil trays from the supermarkets but I find the trays are too deep (unless you can find shallow ones).\u00a0 Also its less messy to fold up and dispose of a bit of baco foil when you’ve finished – rather than wash the tray out.\u00a0\u00a0 Slice the onions into rings, break up and spread in the bottom of the tray. \u00a0Rinse the salmon and place on top of the onion pieces. \u00a0 Sprinkle the herbs liberally over the salmon.<\/p>\n <\/p>\n <\/p>\n Pre – heat BBQ for 10-15mins if using gas or 25mins if using charcoal. \u00a0Place tray on grill and pour whole bottle of beer over salmon, making sure you don’t waste the beer with leaks in the tray. \u00a0Don’t worry if you wash the herbs off the salmon. \u00a0If you have a lid on your BBQ close it and cook for approx 15mins. \u00a0If you don’t have a lid use a spoon to baste the salmon every few minutes to stop it from drying on top. \u00a0After 15 mins use a knife to part the fish to check it is cooked in the middle. \u00a0Usually by \u00a0this time all the beer will have evaporated.<\/p>\n The onions will stop the fish from burning on the bottom and the beer will keep it very moist. \u00a0The beer and onions cancel each other out and don’t influence the taste in any way. \u00a0The herbs just give it the right little distinct touch.<\/p>\n Serve with new potatoes and fresh green salad. \u00a0Even tastes great when cold and remains moist.<\/p>\n","protected":false},"excerpt":{"rendered":" This is a favorite of ours and is real easy. \u00a0We picked this up when we lived in Seattle and was prepared for us by an American sailing buddy. \u00a0 We always cook a whole fillet and then freeze any … Continue reading ![\"\"](\"http:\/\/www.vennwood.co.uk\/wp-content\/uploads\/2011\/08\/Salmon1.jpg\" "\\"Salmon\\"")
<\/a><\/p>\n