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
-
40 minMain dishred peppers, onion, garlic, dried chilli (chilly), olive oil, peeled tomatoes, dry white wine, laurel leaf, fresh parsley, salt, freshly ground black pepper, Lamb chops,lamb chops with basque sauce -
30 minMain disholive oil, vegetarian crumbed, onion, garlic, (fresh) thyme leaves, tomato cubes in juice, Red wine, Spaghetti, zucchini, soft goat cheese,spaghetti with minced meat and goat's cheese -
25 minMain dishwinter carrot, green beans, stew day dish green beans, sunflower oil, Nasi Bami meat, unsalted peanuts,spicy stew with meat and vegetables -
105 minMain dishwhipped cream, meat fond, egg yolks, cornstarch, mustard, pork fillets, shallots, sage, butter,rollade with stewed shallots and mustard sauce
Nutrition
355Calories
Sodium3% DV60mg
Fat40% DV26g
Protein56% DV28g
Carbs1% DV2g
Fiber4% DV1g
Loved it