Warm smoked salmon with gremolata

Name: warm smoked salmon with gremolata
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 800 g fresh salmon fillet at one piece; 2 el lepper tin can; 1 lemon cleaned up; 1 toe garlic; 20 g fresh flat parsley; 50 ml extra virgin olive oil

Salmon fillet grilled on the barbecue with flat parsley, lemon pepper, garlic and extra virgin olive oil.

Ingredients

Kitchen Stuff

1 smoking flakes
1 barbecue with lid
1 aluminum grill tray

Directions

Start with the smoking chips. Soak them for ½ hour in plenty of water.
Light the barbecue. Slide the charcoal as it glows to 1 side. Place the salmon in the aluminum dish and sprinkle with salt and the lepepper.
Sprinkle a handful of smokers on the coals. Let the salmon on the part where no charcoal is under 15-20 min. Smoking and yarn with the lid closed.
Grate the yellow skin of the lemon. Slice the garlic and parsley and add with the olive oil to the lemon zest. Season with salt.
Remove the fish from the heat and serve with the gremolata.