Dill-marinated Barbecue Salmon With Tzatziki

We barbecue a lot in summer and this is one of my favorite recipes, maybe even the most favorite this summer. Dill is a very traditional herb used in Czech cuisine, we put it into almost everything and if you haven't tried the combination of salmon and dill, you definitely should! Well, and because I have a part of the Greek culture in me as well a bowl of tzatziki is always on the table. Both of these things combined make a great dish and I'd like to show you how to prepare it.

I like to barbecue the fish in aluminium because it helps retain the juice and the meat is tender and full of flavour.

I have some great summer recipes, if you're looking for inspiration, try my mother-in-law's Spanish Pisto or my Zucchini Ravioli!

For the salmon:

- 400 g/14 oz of salmon

- 2 grown dill plants

- 4 tbsp of extra virgin olive oil

- salt

- juice from 1/2 lemon

- 2 medium carrots

- aluminium foil

- mortar

For the tzatziki (whole bowl):

- 400 g/14 oz of white yoghurt high in fat (i use 12 % or more)

- 4 grown dill plants

- 1 large cucumber

- 2 cloves of garlic

- salt and pepper

- 2 tbsp of extra virgin olive oil

Chop the dill finely and put it in the mortar. Add olive oil, lemon juice and salt and mix.

Smear the salmon with a generous amount of the mixture, wrap it in the aluminium foil and let it marinate for at least 2 hours in the fridge.

Clean the carrots and cut them into thin slices. Place them around the salmon.

Wrap the salmon, I use two layers of aluminium which I place in a cross shape, place the salmon and the carrots in the center and then I just wrap it over the salmon.

Barbecue for about 15 minutes. After this time the fish will be done but not dry.

Tzatziki is absolutely great not just for the taste but also because you need just a few things to make it.

So chop the dill finely and peel and grate the cucumber.

Pass the garlic through a garlic press.

Put all the yoghurt in a bowl and mix in the dill, cucumber and garlic. Then add salt and pepper to taste.

At this point you can already serve the tzatziki but I recommend to make it early and leave it in the fridge for at least 30 minutes. Not just to chill it but especially because the dill and garlic taste will become stronger.

Before serving sprinkle it with some olive oil.

Add some tzatziki to your salmon and enjoy the flavor!