A nice South African recipe. The gluten-free side dish contains the following ingredients: fish, lemons (scrubbed), black pepper (AH, freshly ground), salmon fillet (a 175 g), olive oil mild (AH), cucumber (in small cubes), pickles (acid (pot 340 g , AH), in small blocks) and chives (a 25 g).
Light the barbecue or use the grill pan. Grate the yellow skin of 1 lemon and squeeze out the fruit. Mix the grater with the pepper on a plate. Halve the salmon in the length. Drizzle with oil and swirl through the pepper mixture.
Put the cucumber and pickles in a bowl. Stir in the lemon juice. Cut the other lemon into pieces.
Thread 2 skewers through each salmon fillet. Grill the salmon for 4 minutes on the barbecue or in the grill pan. Times regularly. Cut the chives into pieces of 5 cm. Let the cucumber mixture drain and scoop the chives through. Season with salt and pepper. Serve the salmon with the cucumber and garnish with the lemon slices.
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