Take the salmon out of the fridge about 1 hour before it comes on the grill and wash it off and pat dry. The fish no longer has to be filleted as it is grilled skin-on. Only a few minutes before grilling you season the salmon with Persian blue salt (alternatively sea salt), fresh ginger and lemon pepper.
Halve the lettuce hearts in half, leave the stalk on and wash off under running water. Then pat dry, place with the cut surface facing up on a board or plate and brush the cut surface with oil.
Peel and halve the carrots. So that they don`t burn on the grill with the bacon, it is advisable to pre-cook the carrots for a few minutes. After draining, simply season the carrots with salt, pepper and grated ginger and leave to cool.
Lay out the bacon strips on a board and wrap the carrot strips in them.
For the dressing, mix the honey with the mustard, oil, white balsamic vinegar, salt, pepper and fresh rosemary.
Heat the grill to 180 ° C -200 ° C and first place the salmon on the grill on the skin side over a direct flame. I don`t oil the salmon beforehand, but I do the grillage. Then grill the salmon under the lid for about 10 minutes. After the 10 minutes add the bacon carrots, which can also be grilled over a direct flame. Now and then look at it and turn it around.
The carrots have a grill time of approx. 6-8 minutes (if you want the bacon to be even more crispy, just leave it on for longer).
Then let the carrots and salmon continue to cook over indirect heat and, while doing this, place the lettuce hearts on the grill with the cut surface facing down on the side with the direct heat and grill with the lid closed for about 3 - 4 minutes. Then turn and grill again for 3 - 4 minutes on the other side. Then remove the lettuce hearts from the grill and sprinkle with the prepared dressing and serve everything.
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