Grilled salmon
easy
50 mins
50 mins
Ingredients
- 4 Salmon chops (approx. 200 g each)
- 1 (approx. 1 kg) Salmon tail piece
- 7-10 Tbsp Lemon juice
- 2 medium-sized onions
- 1 Bay leaf
- 1/2 potty Thyme
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Garlic cloves
- 1 potty Tarragon
- 150 g Skimmed milk yoghurt
- 3 TABLESPOONS salad mayonnaise
- 7-10 Tbsp Lemon and herbs
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Grease
Directions
- 1
Wash the fish, dab dry and sprinkle with lemon juice. Make several incisions in the tail. For the filling, peel and chop the onions. Crumble bay leaf. Wash the thyme, dab off the leaves.
- 2
Mix the prepared ingredients, olive oil and lemon zest. Season fish pieces with salt and pepper. Grease aluminium foil. Put the tail piece on top. Put the filling into the incisions. Close aluminium foil. Cook on the hot grill for 35 minutes.
- 3
Season salmon chops with pepper and grill for 15 minutes in the "fish grill tongs". In the meantime, peel the garlic for the sauce, press it through the press or chop it very finely. Wash the tarragon.
- 4
Pluck the leaves. Mix the prepared ingredients, yoghurt and mayonnaise. Season with salt and pepper. Garnish fish with lemon and herbs. Serve with extra sauce. Grilled tomatoes taste great with it.
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