Well one of the “future” dinner parties happened last weekend. I was really, really hoping we’d get our brand new BBQ aka Outdoor Kitchen set up on our deck before our guests arrive so I can cook the salmon whole, but unfortunately we ran out of time. Also, we have a problem which is our back door is too small to fit our BBQ through… so we would’ve had to wheel our BBQ all the way through our side gate down the side of our house to our backyard and carry it onto our decking… which is why we ran out of time… but that’s another story…
|This is the BBQ we bought brand new off eBay and would’ve looked awesome on our decking once it is fully assembled and set up (and if we can fit it through any door leading towards our backyard!)|
So, left with no option to cook the salmon whole (it wouldn’t fit on any of my oven trays and wouldn’t fit in our oven anyway, it was THAT huge!) I had to *gasp* fillet a fish for the very first time. Thanks to MasterChef Australia and Matt Moran showing the contestants how to fillet a whole salmon in last week’s episode… I had at least an idea of how to attempt it. It wasn’t too bad actually! I got 8 decent sized fillets out of the whole fish and I saved the fish head for me to cook separately and snack on the next day, hehe. I love fish head!
So that was how I had to change my original menu plan of cooking a whole salmon served with a few other individual dishes to make a “banquet” … to cooking salmon fillets with simple sides to make a plate of “main meal”. It was very, very simple and easy to cook and very quick to prepare.. which is ideal for me because I don’t have much time to prepare complicated meals these days while looking after a 5-month old baby!
3 thoughts on “Crispy Skin Salmon with Chilli Lime Sauce”
that bbq machine looks darn posh!
That is one sweet BBQ, Kim. 🙂
What a fancy BBQ contraption! I'm sure it'll be fun to cook on once you work out how to get it through (can you take it apart?)… lovely looking salmon dish though 🙂