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Method

1. Preheat your barbecue to medium heat. Ìý
2. Take the salmon out of the fridge and let it stand at room temperature for 10 minutes.  Ìý
3. Line a large tray with a large piece of foil (big enough to wrap the salmon). Using a pastry brush, brush the foil with olive oil.  Ìý
4. Arrange a few lemon slices and sprigs of dill in the center of the foil. Place salmon fillet on top.  Ìý
5. Pour the rest of the olive oil over the salmon fillet. Add crushed garlic, sprigs of dill and more lemon slices. Add a sprinkling of salt and pepper.  Ìý
6. Wrap the salmon with the foil, folding the sides securely to ensure there are no open spaces. Allow a little space inside the foil parcel so that air can circulate and steam the fish. Ìý
7. Place salmon parcel on the preheated barbecue grill and cook for approximately 15 minutes or until the thickest part of the salmon is almost cooked (Cooking time will vary depending on the thickness of the salmon).  Ìý
8. Remove from the barbecue grill. Open the foil parcel to let the steam out and allow to rest for 5 minutes before serving. Serve with Brazilian Vinaigrette (see recipe below).Ìý

Brazilian VinaigretteÌýÌý

Add all ingredients to a bowl. Refrigerate for at least an hour before serving. For a complete low GI Brazilian feast, serve with barbecued protein, low GI rice or quinoa and black beans.ÌýÌý