Category Archives: Direct

Direct, OTP, Salmon

Salmon with grilled vegetables skewers

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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!

needed :

  • 450 grams of salmon filet
  • zucchini
  • 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!

Bon appetit!

asparagus, Direct, Fish, OTP, Potatoes, trout

Grilled trout with green asparagus and roasted potatos

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Been some time for me to make a new post here, but it’s that time again, fortunately. I had a nice workout on Stand Up Paddling yesterday, and wanted to enjoy the good weather a little more, so I fired up the old OTP again. Bought some fresh rainbow trouts and was feeling confident. Trout is usually one of my favorites, eventhough there are often a lot of fishbones that stuck to the meat and end up in my mouth, but …. it doesn’t affect taste, and that’s good!

Ingredients

  • 2 fresh rainbow trouts
  • 500 grams (1 pound) of precooked little potatoes
  • 500 grams of green asparagus
  • fresh dille
  • about 50-75 ml of extra vergine olive oil
  • 1 lemon
  • salt and pepper to taste.

First the preparation.

Take 2 teaspoons of chopped dille and add the 75 ml of olive oil. Add a nice bit of salt and a little pepper and mix well into a nice marinade.

So after mixing it well, just add about 2 tablespoons of this marinade to the asparagus and to the potatoes as well, and mix it through.

Now start with the trouts. They were bought cleaned, so I just washed them out a little with fresh water and dried the skin with a towel. Now I’ve cutted into the sides a few times with a large kitchen knife and added salt and pepper to both sides and the inside as well.

After salting and peppering it, I’ve added 2-3 slices of lemon and a few branches of dille in there, before putting it into my fish grate for the BBQ.

Now, I’ve prepared everything I need, I just need to fire up the Q and pre-heat the oven on about 50 degrees celcius. (you’ll know why later on)

I’ve used a grill pan over direct coals to grill the potatoes in about 20 minutes, while turning them over every 5-10 minutes, giving them a nice grill mark style cook, and did the same with the asparagus, except a lot shorter, of course.

The trout only needs about 5-6 minutes per side, but while doing that, I’ve kept the potatoes and asparagus warm in the pre-heated oven. (told you I’d explain later 😉 )

Served and ready to be enjoyed!