Italian salmon packets
( SERVES 2 )
- Brush the top of the salmon with the oil then sprinkle with the salt, pepper and dill.
- Place each piece on a double sheet of foil large enough to wrap over and seal. Top the salmon with the sliced lemon, lemon juice, wine and capers. Wrap snugly in the foil.
- Preheat a barbecue grill or a grill pan. Place the foil packets on the grill and cook for 7-9 minutes on medium heat for a 3cm thick steak. Place the packets on serving plates.
- Great served with steamed spinach and herbed baby potatoes. Season with flaky sea salt and freshly ground black pepper to taste.