User Manual

23
Crispy Skin Salmon with Chermoula Yoghurt
Grill – Direct High Heat
20 mins prep – 8 mins cook
Serves 6
Ingredients
6 salmon fillets, skin on
1 tablespoon olive oil
Sea salt flakes
Freshly ground black pepper
For the Chermoula sauce
200g Greek yoghurt
1 lemon zested, 1 tablespoon of juice
½ bunch coriander, roughly chopped
½ bunch parsley, roughly chopped
1 red chilli, roughly chopped
1 garlic clove, crushed
1 teaspoon ground cumin
Method
Turn on and preheat your Weber Pulse™
for direct cooking over high heat.
Lightly coat the salmon fillets with the oil,
salt and pepper.
Once the barbecue has preheated, open
the lid and brush the cooking grills clean
with a Weber grill brush, then adjust the
control knobs down to ONE NOTCH LESS
THAN HIGH.
Place the salmon directly on the cooking
grill skin side down.
Close the lid and cook for 3 to 4 minutes.
While the salmon is cooking place the
sauce ingredients in a blender and blend
until smooth.
Open the lid and turn the salmon, cook for
a further 3 to 4 minutes.
Remove the salmon from the barbecue
and leave to rest for a couple of minutes.
Serve the salmon with the sauce.