grilled on olive oil with baked potato wedges and cherry tomatoes"
Number of portions: 4
Cooking time: 45 min
|800g || of fresh salmon fillet with skin|
|0,60 kg || of potatoes (size approx. 7cm)|
|12 || cherry tomatoes|
|10ml || of extra virgin olive oil|
|150 g || of cream cheese|
|1 tablespoons || of fresh herbs|
|3 tablespoons || of coarse sea saltl|
|1 bunch || of rucola (100g)|
|1 || lime|
- Wash smaller potatoes, dry and slice longitudinally into halves (larger potatoes into quarters). Pour the virgin olive oil on to a preheated grill and grill until crispy. Cut the salmon fillets into approximately 200 gram portions, do not remove the skin (the best meat is found underneath it and it prevents juices from leaking out when grilling). Salt the salmon and sprinkle with olive oil and then evenly spread it over the surface of the fish.
- Grill at a temperature of approx. 220°C (temperature dial set to SEAR) together with the cherry tomatoes on both sides for 4 and 4 minutes. Place the cheese into a bowl, add the freshly chopped herbs, 2 tablespoons of olive oil and mix into a homogenous mixture.
- Drip lime juice and virgin olive oil over the rucola, lightly salt and mix through. You can pepper the potato wedges to taste.