| Grilled butterflied salmon |
| Serves 6-8 1 1/2 tablespoons dried juniper berries 2 teaspoons dried green peppercorns 1 teaspoon caster sugar 1/8 teaspoon salt 3 tablespoons vegetable oil 2 tablespoons lemon juice 1 x 5 lb (2.25kg) salmon, scaled, gutted and boned for butterflying lemon wegs, to serve 1. Put the juniper berries and peppercorns in a spice mill or mortar and pestle and grind coarsely. Turn the ground spices into a small bowl and stir in the sugar, salt, oil and lemon juice. 2. open the salmon like a book, skin side down. Spread the juniper mixture evenly over the flesh. fold the salmon closed again and place on a large plate. cover and marinate in the refrigerator for a t least 1 hour. 3 preheat the grill. 4. Open up the salmon again and place it, skin side down, on an oiled baking sheet. Spoon any juniper mixture left on the plate over the fish. 5. Grill about 4 in (10cm) from the heat for 8- 10 minutes or until the fish is cooked. Serve the fish immediately, with lemon wedges. |