salmon with rosemary herbs

When Da and I hosted a barbeque session at our home on 20 June 2009, I was eager to put to use the tips that I have learned from various programmes on the Asian Food Channel and in particular, "Licence to Grill" and "The Naked Chef".

This recipe is modified from one of the episodes of "The Naked Chef". In that episode, Jaime Oliver went to the beach with some friends and he barbequed a whole fish.

Da and I did not have a whole fish in our refrigerator. However, we had several thick slices of salmon fillet, which came in handy.

INGREDIENTS

several slices of salmon fillet (sliced thickly)
freshly ground sea salt (to taste)
freshly ground mixed peppercorn (to taste)
juice of 1 lemon
fresh rosemary herbs

METHOD

1. Place the lemon juice and rosemary herbs in a bowl. Add the sea salt and peppercorn to taste.

2. Place the salmon fillet on a large piece of aluminium foil. Add the marinade and mix well.

3. Wrap up the aluminium foil and leave to rest in the refrigerator for 2 hours.

4. Place the marinated salmon (in the aluminium foil) over a hot barbeque pit to cook.