Lachy Strachan’s recipe for salmon with shallot herbed butter

Lachy Strachan’s recipe for salmon with shallot herbed butter

This salmon dish will be a crowd favourite at your next BBQ party! You can use this as a main course or served as a starter to pass around as pictured above. Served with a shallot herbed butter and finished with a dollop of dill mayonnaise, this is the perfect pairing for a true flavour hit!

Instructions

1. Preheat BBQ for indirect cooking at around 175c. Create a foil boat slightly larger than your side of salmon and place salmon into the boat. Season with salt & pepper and cover the top side of the salmon with thin slices of fresh lemon. Cook for 20 minutes.
2.  Prepare herbed butter by melting butter in small saucepan at a medium heat & adding shallots in, cook until slightly golden in colour. Then add in garlic & parsley until well combined.
3.  After 20 minutes of cooking time, pour herbed butter over the top of the salmon & cook for a further 20minutes until the thickest part of the salmon has reached 63c. Make sure to use a meat thermometer for accuracy.
4. Remove salmon from BBQ and rest for 5-10 minutes covered lightly with foil. Cut a whole lemon in half and place directly onto the cooking grill and cook for around 5 minutes. Mix the mayonnaise & chopped dill together in a bowl until well combined. Squeeze grilled lemon over the salmon.
5. Portion & serve salmon onto a slice of crustini with a generous dollop of dill butter & garnish with a little more fresh dill.
6. Enjoy!

Ingredients

• 1kg Salmon, deboned
• 2 Lemons
• Salt & pepper
• 50g Butter
• 2 Shallots finely diced
• 2 Garlic cloves finelyv chopped
• ½ cup freshly chopped parsley
• 1 ½ cups whole egg
• Mayonnaise
• 2 Tablespoons fresh dill with extra for garnish
• Crustini toasts to serve