If you are after a fresh & light alternative to the usual heavy BBQ meal, then this one is for you. It’s also really simple to make.
You will need:
- Salmon Fillet – One per Person
- The juice of ½ a Lemon
- One Tablespoon of Smoked Clubs Ruddy Good Ranch & some to sprinkle over the Salmon
- Asparagus
- 4 Large Potatoes cut into 1inch cubes
- 300g Natural Greek Yoghurt
- Toasted Almonds to decorate
- Sliced Spring Onion to decorate
- Oil to brush over the asparagus
- Salt & Pepper to taste
Set up the BBQ/oven to be indirect heat at 180C
Recipe:
Potato Salad
Step 1) Mix one tablespoon of Ruddy Good Ranch with the yoghurt along with the Lemon juice and mix well, ensuring that all of the ranch is incorporated. Set aside in the fridge for an hour to chill, this ensures that all of the flavours come together.
Step 2) Boil the potato cubes until they are cooked but still holding firm, drain and place in a large bowl.
Step 3) Mix the Ruddy Good Ranch dressing into the potatoes, making sure that all of the potatoes are fully covered. Place back into the fridge to cool.
Step 4) Sprinkle the Salmon fillet with a dusting of the Ruddy Good Ranch BBQ rub & place onto the grill until the internal temperature reaches 62.7 °C.
Step 5) While the Salmon is cooking, take the Asparagus & lightly brush with oil, place onto the grill grates/cast Iron pan to cook through. This usually takes between 15-20 mins. Season with salt and pepper halfway through the cooking time.
Step 6) Once the asparagus is cooked, sprinkle over some flaked almonds so they get toasted, this only takes one minute so watch that the Almonds don’t burn.
Step 7) Place the Salmon, asparagus and potato salad onto a serving place & sprinkle with chopped chives to Garnish.
Step 8) Enjoy!
