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JULIESLP
Warm smoked salmon with gremolata
Salmon fillet grilled on the barbecue with flat parsley, lemon pepper, garlic and extra virgin olive oil.
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Ingredients
Directions
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Start with the smoking chips. Soak them for ½ hour in plenty of water.
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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.
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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.
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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.
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Remove the fish from the heat and serve with the gremolata.
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Nutrition
355Calories
Sodium3% DV60mg
Fat40% DV26g
Protein56% DV28g
Carbs1% DV2g
Fiber4% DV1g
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