Salmon steak from the salt stone with fennel-orange salad
With this recipe, the fish practically jumps onto the grill by itself. Our brand ambassadors, the Sizzle Brothers, have been creative again and have prepared fish on the grill. But the special feature of the recipe is the way it is prepared - because it involves salmon steaks from the salt stone. Who doesn't know that every time you turn the fish on the barbecue, you run the risk of it sticking to the grill. That's why using a salt stone is our tip for your next barbecue.
Preparation time 20 minutes
Cooking time 10 minutes
Ingredients
Ingredients for 2 portions
Salmon steak from the salt stone with fennel-orange salad
- 2 salmon steaks
- 4 prawns
- 1 fennel
- 1 organic orange
- 3 spring onions
- 50 g olives (with paprika filling)
- Pinch of salt & pepper
- Olive oil
Preparation
- Heat the salt stone at low heat. Caution: If a salt stone is heated too quickly at high temperatures, the pressure between the salt crystals increases and the solid block shatters. Our tip: Allow enough time to heat up and gradually increase the temperature. As soon as the surface of the salt stone has reached a temperature of 180 – 200 °C, you can grill.
- Blanch the fennel bulb in boiling water and then cut into strips. Finely chop the fennel greens.
- Cut open the orange and carefully squeeze out the juice for the dressing. Cut the flesh into small pieces.
- Peel off the outer layer of the spring onions and cut into rings.
- Quarter the olives.
- Mix everything together in a bowl and season with a pinch of salt and pepper, olive oil and the juice of the orange.
- Place the salmon steaks and prawns on the salt stone and cook for 3 – 4 minutes on each side. Season the finished salmon with salt and pepper.
Thanks to the Sizzle Brothers for the recipe from our SEVO. You can also visit the guys at sizzlebrothers.de.
