BBQ Salmon Fillet With Lemon & Dill

Serves 10

Kcal 256, Protein 28g, Carbs 0.4g, Fat 15.8, Sat 3.1g, Fibre

• 2 whole salmon fillets, about 750g each, skin on
• a large handful dill, roughly chopped
• 2 tbsp roughly chopped chives
• 2 lemons, thinly sliced

1. Lay one side of salmon skin-side down and cover with the roughly chopped herbs. Top with a layer of lemon slices and season well.
2. Put the other piece of salmon on top, skin- side up. Tie the salmon pieces together securely – you can use raffia or string for this, just make sure it’s wet to stop it burning. Brush the salmon all over with a little oil and wrap in a double layer of tin foil.
3. Cook the salmon on a wire rack on the cooler part of the bbq for about 7 minutes on each side then remove the salmon from the foil and put back on the rack. Cook for a further 3-5 minutes on each side until the skin is charred and the fish cooked all the way through. Lift off carefully.

Salmon Burgers

Serves 2

Kcal 292, Protein 29g, Carbs 7g, Fat 17g, saturated 4g

• 4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
• 2 tbsp Thai red curry paste
• thumb-size piece fresh root ginger, grated
• 1 tsp soy sauce
• 1 bunch coriander, half chopped, half leaves picked
• 1 tsp vegetable oil
• lemon wedges, to serve

1. Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

Grilled Mackerel With Orange, Chilli & Watercress Salad

Kcals 412,Protein 30g, Carbs 18g, Fat 25g, Saturated 5g

Serves 4

• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 4 oranges
• 1 red chilli, deseeded, finely chopped
• 8 fresh mackerel fillets
• 1 tsp wholegrain mustard
• 1 tbsp clear honey
• 120g bag watercress, spinach and rocket salad mix
• 1 shallot, thinly sliced

1. Finely crush the peppercorns and coriander seeds together
2. Grate the zest from half an orange and mix into the pepper mixture with half the chopped chilli. Lightly slash the skin of the mackerel and press the zesty, peppery mixture onto the fish. Heat the grill.
3. For the salad, segment the oranges. First slice the top and bottom off each orange, then cut away the peel and any white pith using a small, sharp knife. Holding each orange over a bowl to catch all the juice, cut down either side of each segment to release it, then squeeze the shells to release any extra juice. Measure 4 tbsp of this juice into a small bowl and mix with the mustard, honey and remaining chilli.
4. Grill the mackerel, skin-side up, for 4 mins or until crisp and cooked through. Meanwhile, divide the salad leaves between 4 plates and scatter with the orange segments and sliced shallot. Drizzle with the chilli orange dressing and top with the grilled mackerel.