Crispy Skin Salmon With Chermoula Yoghurt Sauce; Simple Whole Baked Snapper - Weber GENESIS Manual

Crispy skin salmon with chermoula
yoghurt sauce
Direct/medium heat 180 - 230°C
Equipment: WEBER CRAFTED griddle (hotplate)
15 mins prep - 8 mins cook
Serves: 4
Ingredients
4 salmon fillets, skin on
1 tbsp olive oil
Sea salt flakes
Freshly ground black pepper
For the chermoula sauce
200 g Greek yoghurt
¼ preserved lemon, skin only, roughly chopped
½ lemon, juiced
½ bunch coriander, roughly chopped
½ bunch parsley, roughly chopped
1 red chilli, roughly chopped
1 garlic clove, crushed
1 tsp ground cumin
Method
Preheat the barbecue, with the hotplate in, for
direct cooking.
Lightly coat the salmon with the oil, salt and
pepper.
Once the barbecue has preheated for 15 minutes,
you are ready to cook. Leave all burners on
MEDIUM.
Place the salmon directly on the hotplate skin
side down.
Close the lid and cook for 3 to 4 minutes.
While the salmon is cooking place the sauce
ingredients in a blender and blend until smooth.
Open the lid and turn the salmon, cook for a
further 3 to 4 minutes.
Remove the salmon from the hotplate and leave
to rest for a couple of minutes.
Serve the salmon with the sauce.

Simple whole baked snapper

Roast/indirect medium heat 190 - 230°C
10 mins prep - 45 mins cook
Serves: 4
Ingredients
1.5 kg whole snapper, cleaned and scaled
1 lemon, sliced
1 small bunch of fresh oregano
1 small bunch of fresh thyme
Dry white wine
Salt
Freshly ground black pepper
Method
Preheat the barbecue for indirect cooking.
Place the fish on a large piece of aluminium foil.
Using a sharp knife cut slits into the flesh of the
snapper.
Stuff the cavity with the lemon slices, oregano
and thyme.
Splash some white wine all over the fish.
Season generously with salt and pepper.
Tightly wrap the snapper in the foil, making sure
the parcel is completely sealed.
Once barbecue has preheated, turn burner 2 OFF
and turn burners 1 and 3 to TWO NOTCHES LESS
THAN HIGH (HIGH -2).
Place the snapper above the unlit burners.
Continue to cook the snapper for a further 35 to
45 minutes.
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