Pepper salmon

Name: pepper salmon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 lemons cleaned up; 2 el black pepper AH, freshly ground; 2 dishes salmon fillet a 175 g; 2 el olive oil mild; cucumber in small blocks; 4 pickles acid (jar 340 g, AH), in small cubes; tray chives a 25 g

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).

Ingredients

Kitchen Stuff

barbecue or grill pan
8 satépicks, soaked in water for 30 minutes

Directions

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.