Grilled Salmon with Aromatic Garlic Dressing

Grilled salmon is served with a flavoured garlic dressing.

Servings: 8

Ingredients

• Salmon, fillet on the skin – 1800 g
• Garlic – 1 clove
• Anchovies, fillets – 2 pcs.
• Capers – 1 tbsp
• Ground Mustard – 1 teaspoon
• Shallot (cut into strips) – 2 pcs.
• Fennel (cut into strips) – 0.25 pcs.
• Fresh thyme – 0.5 teaspoon.
• Fennel, seeds – 0.5 teaspoon.
• Dried chili (crumbled) – 0.25 teaspoon
• Lemon juice – 1/3 cup
• Extra virgin olive oil – 1 glass
• Salt to taste
• Ground black pepper – to taste
• Olive oil for greasing fish

Directions

1. Prepare the dressing. Finely chop the garlic, anchovy fillets and capers, put in a bowl, add mustard, chopped shallots, fennel with seeds, thyme, red pepper and lemon juice, mix well, add olive oil, season with salt, pepper, beat lightly with a fork. Leave for 1 hour at room temperature.
2. Turn on the grill to preheat to medium-high temperature. Cut the salmon fillet into strips diagonally 2.5 cm wide (about 120 g each slice). String fillet strips onto skewers.
3. Sprinkle the fillet on skewers with salt and brush with olive oil, put the kebabs on the grill, skin side down, cook for about 2-3 minutes. Then turn the kebabs over and cook for about 1 minute more.
4. Transfer the prepared salmon kebabs to a large serving platter and drizzle with the dressing. Serve immediately.