Ingredients
- 1 tbsp of lime, juice, for the chipotle mayo
- 1 handful of baby spinach
- 4 salmon fillets
- 4 tbsp of mayonnaise, for the chipotle mayo
- 4 tbsp of greek yoghurt, for the chipotle mayo
- 1 tbsp of chipotle paste, for the chipotle mayo
- 2 cloves of garlic, for the chipotle mayo
- 4 crusty roll
- 1 tbsp of olive oil
Method
Step 1
To make the chipotle mayonnaise put 4tbsp mayonnaise, 4tbsp greek yogurt, 1tbsp chipotle paste, 1tbsp lime juice and 2 crushed garlic cloves in a bowl, then whisk together and set aside.Step 2
Brush 4 salmon fillets all over with olive oil and season. Then brush the barbecue grates with oil as well to help stop the fish sticking.Step 3
Place the fillets on the grill skinless side down to start with. Leave to cook for 4 mins then carefully flip and cook for another 3-4 mins until coloured all the way through and the skin is nice and crispy.Step 4
Use a spatula to lift the fish off the grill. Remove the skin if you like (but we love the extra smokiness) and serve on crusty rolls with baby spinach and a generous dollop of the chipotle mayo.