This is an adaptation of a recipe a friend introduced me to last year using traditional cooking methods that we have finally been able to try on our own kettle BBQ.

This a really easy BBQ recipe and once again, it gives you a dish that not only tastes nice but also looks good, especially if you serve it on a a bed of salad leaves and alongside something like cous-cous.

It is best to use cooking baskets to cook these on the grill as you can more easily turn the thinly sliced salmon.

Tikka Masala BBQ Salmon Recipe - Ingredients for 4 People;
4 x Salmon fillets
1 jar tikka masala paste (we use Patak’s)
Bag of mixed salad
Flavoured cous cous
4 x Naan Bread

Step by Step Guide to BBQ Tikka Masala Salmon
1. Slice each fillet into three, length ways. This is a bit tricky, make sure you use a sharp knife
2. Smear 1/2 tbsp of the tikka masala paste onto each of the salmon fillets, make sure you do both side (1/2 tbsp each side!)
3. Leave to marinate for a few hours
4. About 5 mins before you are ready to BBQ your Barbecue Salmon Recipe, wrap the Naans in separate tin-foil parcels and place on the grill (we splash water on ours first to keep them soft and nice)
5. Place the Salmon in the BBQ Basket on a medium heat and cook for around 2 mins per side.
6. Serve on top of a bed of the salad leaves

These can be quite spicy and are best served with a nice chilled lager. At the minute we are loving Victoria Bitter (better known as VB) which is £24.00 from Majestic Wines.

Tried this recipe? What did you think? Post your comments about this or your own BBQ recipe below.

What a lovely evening…

Despite it only being April it has been really really warm. So warm in fact that we decided to fire up the BBQ. On the way home from the office we dove into the supermarket of choice and grabbed some Seabass and some Trout, a load of citrus fruits, salad ingredients and the all important Biere D’Or (case of 42 bottles)!

Got in, fired up the Barbecue and went off to prep the Seabass.

For the recipe I just cut up a load of slices of lime, lemon and oranges and packed them inside the filleted Seabass.

I then popped them into the BBQ Fish baskets and bunge them into the kettle BBQ.

Shut the lid and gave them about 10-12 mins each side and hey presto done!

Cairo made a nice Pine Nut salad, we cracked open the Sauvignon Blanc and gotted merrily toasted whilst sitting on the decking.

If the weather holds up we will have Game 3 of Season 9 tomorrow, complete with trout!

Woooo.