This is an effortless way to cook salmon on the barbecue. The tin foil allows the fish to retain its moisture while absorbing flavours from the marinade. Double or triple the quantities if serving for a larger crowd, and for added flavour leave the salmon in the marinade well before cooking.
Serves 2 Preparation: 10 minutes Cooking: 10 minutes Ingredients: 2 salmon fillets, approximately 120g each 1 fennel bulb, root removed and sliced 2 vine tomatoes, sliced 1 shallot, finely chopped 20g of flat-leaf parsley, chopped 20ml of Pernod 30ml of dry white wine 1 lemon, zested and juiced Salt, black pepper Method.
