Filter
Reset
Sort ByRelevance
JULIESLP
Warm smoked salmon with gremolata
Salmon fillet grilled on the barbecue with flat parsley, lemon pepper, garlic and extra virgin olive oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minMain dishwheat flour, egg, semi-skimmed milk, Cherry tomatoes, corn granules, fresh thyme, extra virgin olive oil, frozen spinach à la crème, grated cheese,maize pancakes with spinach filling -
20 minMain dishquinoa tricolore, ready-to-eat mango, fresh ginger, liquid honey, lemon juice, rice oil, cool fresh broccoli, fresh sugarsnaps, Japanese soy sauce, watercress,quinoa salad with mango -
15 minMain dishchicken fillet, peanut oil, mie, sambal Badjak, coconut-maple peanut butter, water, carrot julienne, bean sprouts, cut red cabbage, seroendeng,noodle salad with peanut dressing -
75 minMain dishOpperdoezer Round potatoes, Red onion, garlic, picadillo, ham ham, green pepper, lima canned beans, cannellini canned beans, sundried tomatoes in oil, Tasty vine tomato, corn cob, bunch onion, creme fraiche,summery chili con carne with top dinners
Nutrition
355Calories
Sodium3% DV60mg
Fat40% DV26g
Protein56% DV28g
Carbs1% DV2g
Fiber4% DV1g
Loved it