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SARA LEE
Warm smoked salmon with grilled lemon vinaigrette
Salmon barbecue with thyme, lemon, pepper, sugar, paprika and mustard.
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Ingredients
Directions
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Prepare the barbecue for indirect grilling with a temperature of approx. 90 ° C.
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Clean the lemon. Grate the lemon zest and put the grater in a container.
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Ris the leaves of the sprigs of thyme and add together with the black pepper, the salt, the granulated sugar and paprika. Mix together.
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Sprinkle the smoked wood chips on the coals and place the salmon with the skin side on the wire rack above the 'cool' part of the barbecue.
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Sprinkle generously with the spice-spice mixture and close the lid.
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Cook the salmon for about 1 hour until it feels firm and the segments are released when you press with your thumb.
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Do not overdo it, because it will dry and you will get white protein drops on top.
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Meanwhile, halve all the lemons. Place them with the cutting edge on the grill above the hot part of the barbecue and grill until the flesh is slightly blackened.
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Squeeze the lemons into a bowl, add the white wine vinegar and mustard and stir well.
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Then add the oil dropwise and stirring and season with salt and freshly ground black pepper.
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Place the spatulas carefully under the salmon, take the salmon off the barbecue and place on a serving board. Serve the lemon vinaigrette separately.
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Nutrition
600Calories
Sodium17% DV400mg
Fat78% DV51g
Protein62% DV31g
Carbs1% DV3g
Fiber4% DV1g
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