Ingredients:2 salmon fillets, cut to approximately 250g each
2 tablespoon of chopped dill
1 large Japanese cucumber, diced finely
1 tablespoon of extra-virgin olive oil
Sea salt and pepper, to taste
1 tub of 200g plain yoghurt
1 handful of chopped romaine lettuce
1 red capsicum, sliced
2 cups of mesquite (or hickory) woodchips (available at most NTUC Finest outlets)
Method:
1) Preheat the oven to 200ْC.
2) Prepare a thick and deep roasting pan (with a grill rack) and lay woodchips all around below the rack.
3) Rub the sea salt, pepper, dill and olive oil all around the salmon fillets.
4) Place the salmon on the rack and wrap aluminium foil over the top and sides of the rack tightly.
5) Place the covered roasting pan over a fierce flame until you see the aluminium foil bloating or smoke starting to appear from any loose openings.
6) Place the roasting pan in the preheated oven and roast for about 7 minutes.
7) Remove from oven and let the fish cool for a couple of minutes.
8) In the meantime, prepare the cucumber yoghurt by mixing the cucumber and yoghurt with a little salt and pepper.
9) Serve the salmon with the cucumber yoghurt, romaine lettuce and red capsicum as a side salad.
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