Grilled Salmon with Aromatic Garlic Dressing
by Editorial Staff
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
- 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.
- 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.
- 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.
- Transfer the prepared salmon kebabs to a large serving platter and drizzle with the dressing. Serve immediately.
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