Awesome healthy food with low carbs. Loved it, and it need to make more variations of it, but for now, this was a very well enjoyed version!
- 450 grams of salmon filet
- egg plant
- red onion
- bell pepper
- fresh dill
- organic, biological lemon
- fresh chives
- fresh parsley
- extra vergine olive oil
so, to begin, we dice up a nice bunch of dill and add the zest of a lemon. Then we add seasalt to the salmon. The mixture (dill and lemon zest), mixed up with some extra vergine olive oil, is to be basted on the salmon filet and put in the fridge for at least an hour.
now, make the skewers with the vegetables, by cutting them up in large chunks and add them to the skewer. No guideline needed there, I guess.
I also cut up the chives, parsley and dill and added olive oil and created a nice green herby baste to put on the skewers when we add them to the bbq.
I’ve started with the skewers, and grilled them directly first. Grill was about 180, which is my prefered temp 😉
simply turn and add more herb baste, and put indirect.
Now, I’ve added the plank (cherry in this case) directly on the wood and once it started smoking, turned it over and added the salmon. Picture is indirect, but that was only to add it without burning my fingers. I’ve added the slices of lemon on it and put it directly for about 10 minutes. Salmon is done pretty fast!
Only serving is left, so I’ve put it on my plate, and I’m absolutely enjoying it!
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