Events and Celebrations

  • 4 salmon fillets, about 200 g (7 oz) each
  • 12 large black olives, pitted and halved
  • 12 cherry tomatoes, halved
  • 4 tablespoons extra virgin olive oil
  • 2 wedges preserved lemon, thinly sliced
  • 2 teaspoons clear honey
  • salt and black pepper
  • chopped parsley, to garnish

Use tweezers to remove any small bones from the salmon fillets. Place on 4 large pieces of foil and top each with a quarter of the olives, tomatoes, oil, preserved lemon and honey. Season with salt and pepper and seal the parcels well.

Cook the parcels on a hot barbecue for 8—10 minutes, then remove from the heat and rest briefly. Carefully open the parcels, garnish with chopped parsley and serve with a Couscous Salad (see page 156).

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