This simple salmon dish makes the perfect healthy mid-week tea with minimal effort.
This BBQed salmon packs a kick with spicy Cajun seasoning, which is nicely cooled with some of our zingy Cucumber & Dill relish.
Lay out two large squares of tin foil on the table.
About ¼ of the way into the tin foil rub with the butter then place 100g of veg onto each piece of foil and top with a large tablespoon of the Relish.
Fold the foil in half over the veg then begin to fold over the edges tightly - this is important as if the edges are not tight the steam created during cooking will escape.
Leave one small space in the edge then pour in the wine and seal the last edge. At this stage the parcels can be held in the fridge overnight if necessary.
Mix the Cajun spice and oregano then rub all over the salmon fillets.
Place the parcels on a tray directly onto the BBQ, these will take roughly 10-12 minutes to cook.
Cook the fish on the BBQ for 2-3 minutes on either side until nicely coloured.
Serve immediately with more of the Cucumber Relish.
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