Grilled salmon is served with a flavoured garlic dressing.

Summary

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 – 0.3333 cup
• Extra virgin olive oil – 1 glass
• Salt to taste
• Ground black pepper – to taste
• Olive oil for greasing fish

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Instructions

1. Cut 2 shallots into strips and cut 0.25 fennel into strips.
2. Finely chop 1 garlic clove and 2 anchovy fillets.
3. In a bowl, combine the chopped garlic, anchovies, shallot strips, fennel strips, 1 tbsp capers, 1 teaspoon ground mustard, 0.5 teaspoon fresh thyme, 0.5 teaspoon fennel seeds, and 0.25 teaspoon dried chili. Add 0.3333 cup lemon juice and mix well.
4. Add 1 glass extra virgin olive oil and stir. Season with salt and pepper. Beat lightly with a fork. Let sit for 1 hour at room temperature.
5. Preheat grill to medium-high temperature.
6. Cut the 1800 g salmon fillet diagonally into 2.5 cm wide strips (about 120 g per slice). Thread the strips onto skewers.
7. Sprinkle the salmon skewers with salt and brush with olive oil. Place on grill skin-side down and cook for 2-3 minutes.
8. Flip the skewers and cook for 1 minute more.
9. Transfer the salmon skewers to a serving platter and drizzle with the dressing. Serve immediately.