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To marinade the salmon:
Take the freezer bag and add 4tbsp Reggae Reggae sauce, juice of 1 lemon, sprig of coriander and olive oil. Add the salmon fillets, seal the bag and move around until they are covered in the marinade. Keep in the fridge for at least 30 minutes.
To make the salsa:
Chop 1 sprig of coriander and add to the chopped tomatoes. To this add the juice and zest of 1 lemon and 1 lime along with salt and pepper and the remainder of the Reggae Reggae sauce. Mix well and place in a pan to warm through before serving.
Place the salmon on the aluminium foil along with the marinade, then fold the edges up together to form a parcel. Place on the BBQ for approx 20 minutes. Mix the salad leaves and watercress and add slices of avocado. Place the salmon fillets one on each plate and top with a generous spoonful of warm salsa.