Barbecues 22 and 23 were very spur-of-the-moment (when you’re going for 30 barbecues by October, it’s hard to plan these things, given the British weather). After a rainy week, we cracked out the Weber on two consecutive evenings.
See the image on the right, which I’m rather pleased with. A bit of HDR gives the tree a rather ethereal look. Anyway, it was warm and sunny. Perfect!
Before the whole impromptu hey-let’s-have-a-barbecue thing, we were just having grilled salmon with a bit of salad. But you wouldn’t think much of that, would you? We grabbed a couple of lamb, spinach and sundried tomato burgers from the supermarket (they were awesome. I think I’ll nick that one), and I went for an Asian-style spicy salmon coating. For me, a light sprinkle of olive oil, followed by half a teaspoon each of cayenne pepper, cumin, ground coriander, and garlic granules; a sprinkle of salt and pepper. Gem isn’t a big fan of spice, so I omitted the cayenne and cumin for her.
What really added the flavour was some loosely chopped coriander leaves on the top of each salmon steak. I cooked them in my usual fashion on oiled foil, and they were <insert superlative here> really quite nice.
Barbecue 22: done *slaps hand, Ramsay-style*.