BBQ Salmon with Watercress & Lavender
- Annie des Forges
- Jul 31
- 2 min read
Updated: Aug 1
BBQ Salmon with Watercress & Lavender
Cold Poached Side of Salmon with Lavender, Lemon & Herb Garnish
Serves: 12 | Prep: 20 min | Cook: 25–30 min | Chill: 1+ hour
Ingredients
Salmon ethically sourced, check with your fishmonger
1 whole side of salmon (approx. 2.5–3 lbs / 1.1–1.4 kg), skin on, pin bones removed
1 lemon, thinly sliced (plus extra for garnish)
1 small red onion, thinly sliced (optional, for poaching aroma)
6–8 sprigs of fresh thyme
2 bay leaves
1 tablespoon pink or black peppercorn
Splash white wine (optional)
Cold water (enough to cover underside fish in the foil)
Avocado-Garlic Spooning Sauce
2 ripe avocados
1 garlic clove, finely grated or mashed
Juice of 1/2 lemon
2 tablespoons Greek yogurt or mayonnaise (optional for creaminess)
Salt and pepper to taste
To Garnish
Fresh watercress (1 large bunch, rinsed and dried)
Lemon slices, edible lavender sprigs and fresh herbs
How to Make
BBQ the Salmon:
Cross over two large of tin foil, enough to make an “oven” for the salmon. Lay lemon slices, thyme, lavender, bay leaves, pink peppercorns
Place salmon on top, skin-side down.
Add wine or cold water to cover the underside of the fish as this will “steam” it on the BBQ. Make sure you tightly fold the edges of the foil but lots of space above the salmon to create an oven effect. Put your side of salmon on the bbq or firepit.
After 10 minutes have a little peak and with the tip of a sharp knife just see if the salmon flakes start to part. I like mine to be a little opaque and not overcooked. If it’s still too raw wrap it back up tightly to continue cooking through.
Remove from the bbq and let it cool. Personally I don’t like refrigerated salmon so put in a cool place covered with clean tea towels to keep the pesky flies away whilst you make the sauce!
Make the Dip:
In a blender or food processor, combine avocado, garlic, lemon juice, yogurt/mayo, and seasoning. Blend until smooth. Add olive oil for desired consistency. Chill until needed.
Serve & Garnish:
Arrange on a large serving platter.
Garnish with watercress around and under the salmon.
Add fresh lemon slices, sprigs of lavender, and extra herbs.
Serve cold with avocado-garlic dip, buttery new potatoes and a delicious green salad.!
If you have any questions email annie@thetablebruton.com.
07834 487381.
Enjoy!
Recipe by Annie des Forges from The Table Bruton. Find more of her recipes here.
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