Salmon tail BBQ 9 Jan 2013

Today was a lovely crisp winters day . No wind and sunny so decided to do Salomon tail on the BBQ with and side dish of  cous cous mixed with beetroot, chopped tomato and chopped red onion. Outside temperature at 5 degrees c . Wood fired and left the burning wood to turn into nice red embers. Lovely wood smokey taste on the Salmon. Got the fish from my usual fish mongers, Morgans.