Salmon fillet from the plank with baby spinach salad
If you like fish and want to try a new side dish, you've come to the right place: today we're cooking salmon fillet from SEVO with baby spinach salad. The salmon is seasoned and grilled on the electric grill. Together with the salad, this makes a balanced and delicious meal that you should definitely try!
Cooking time 30 minutes
Ingredients
Ingredients for 4 portions
FOR THE LAUGH
- 800 g fresh salmon fillet
- with skin
- Salt from the mill
- Freshly ground pepper
- Zest and juice of 1 organic lime
- A few sprigs of sage
FOR SALAD
- 150 g baby spinach
- 50 g frisée
- 100 g colorful cocktail
- Vine tomatoes
- 100 g baby mozzarella
- 4 tbsp white balsamic vinegar
- 6 tbsp olive oil
- 2-3 tbsp sunflower seeds,
- roasted
EXTRAS
- 1 watered smoking board
Preparation
- Preheat the grill to 500 °C with the lid open.
- Divide the salmon fillet into four equal portions. Season with salt, pepper and the zest and juice of the lime, then sprinkle with the sage.
- Pat the smoking board dry and grill on the BoostZone with the lid open for several minutes to release the aroma. It must not burn! Then place the salmon on it, reduce the heat to 140 °C and grill for 12-15 minutes with the lid closed.
- For the salad, sort the spinach and frisée. Halve the tomatoes, quarter if necessary. Mix the mozzarella, balsamic vinegar, olive oil and sunflower seeds together loosely. Season the salad with salt and pepper.
