BBQ Side of Salmon

Ingredients

Trim the salmon and remove any scales left on the fish
Slice the oranges and fennel into 5 cm slices
Roughly chop the parsley
Select a large heatproof tray. We used a gastronome pan (available from catering suppliers or Amazon).
Place the orange and fennel slices and the flat leaf parsley across the bottom of the dish/tray.
Drape the fish across the top, drizzle with olive oil and seasons with salt and pepper
Pop in a hot Charlie Oven pre-heated to 200 degrees Celsius. Light the fire by creating a loose pyramid of charcoal with one natural firefighter. Open the top and bottom air vents and close the door. The oven should reach temperature after 25 to 30 minutes. Add a small piece of oak to the charcoal in the oven a couple of minutes before adding the salmon.
Place the salmon in the Charlie Oven placed in the top section (top third) of the oven. Close the bottom air vent and close the door. After 25 minutes, close the top vent and cook for 5 minutes (by having both vents shut, the oven fills with smoke and infuses the fish). We like to use a perforated tray to maximise the airflow around the fish.
After a total cooking time of 30 minutes, check the fish. Look for an internal temperature of 60 degrees Celsius or pop a toothpick into the thickest part of the fish. If there is no resistance, then it's done. Overcooked fish is not a good thing, so we suggest removing the fish after 30 minutes as it will continue to cook you take it out of the oven.

The hardest thing about this recipe is ordering the salmon beforehand.

Try different flavours combinations with the same cooking method.

This dish works wonderfully with asparagus and mint with fried lemons on top. Serve with hollandaise sauce.

Or go Asian, and pop the salmon on a bed of spring onions, sliced ginger and garlic and glaze with teriyaki sauce..

Last alternative, use the Texan BBQ sauces as a glaze. The options are endless!