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This recipe works equally well with trout or alternatively a whole trout/salmon wrapped in banana leaves - just extend the cooking time accordingly.
Heat BBQ for 15-20min on medium/high.
Into a bowl, finely grate or microplane the ginger, garlic and the zest of one lemon.
Add 1/2 the spring onions, 2 Tbs olive oil, juice of 1/2 lemon and a good pinch of salt and pepper.
Add salmon fillets and toss well to coat.
Place salmon fillets skin side down.
Cook for 5-7min turning once or until the outside is brown and crisp.
Place grated potato in sieve and rince in cold water.
Drain well, squeezing out excess water.
Place rinsed potato onto a clean tea towel and sqeeze to remove as much moisture as possible, then add potato to a new bowl and remaining olive oil and spring onions.
Season with salt and pepper and mix well.
Brush flat plate on BBQ with oil, placing 1/2 cupfuls of potato mixture onto plate.
Flatten using a spatula.
Cook on a medium heat until golden brown, turn and brown other side.
Onto grill plate brushed with oil place the asparagus, sliced lemons and cook for 4-5 minutes until lightly seared.
Remove from BBQ and keep warm.
Place rosti, salmon and asparagus onto plate and garnish with grilled lemons.
Don't be too liberal with the brushing of oil, keep to area in use as excess oil creates lots of smoke. Avoid using spray oils if you want to keep your eyebrows.
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