The best of the best: BBQ KING SALMON
This summer Bart visited Alaska. Here they catch the best, sustainable salmon. For this dish Bart won’t use just ‘a wild salmon’, but the King Salmon. There are different salmon species but this is one is the best of the best. King Salmon has such a rich flavour. You don’t need much other ingredients to prepare this delicious dish. The BBQ King Salmon is served with grilled, green asparagus, fennel and an oily dressing. This is the true taste of Alaska, wild, natural, sustainable. Enjoy!
Add a tablespoon of olive oil to a bowl. Chop some dille, take off a few fennel leaves and add them to the bowl. Add also the lemon zest and juice and add a bit of salt and pepper. Mix well.
Add a splash of olive oil, salt and pepper to a plate. Put the asparagus on the plate and add some salt and pepper.
Grill the asparagus for 5 - 6 minutes and the fennel around 3 - 4 minutes.
Brush the salmon fillet with sunflower oil on both sides and grill for 2 - 3 minute on each side.
Flavour the vegetables up with the dressing of olive oil. Toss it and plate it up. Put the salmon on the vegetables and top it with the dressing. Enjoy your grilled salmon!
- 2 tbsp of olive oil
- 2 sprigs of dill, chopped finely
- 1 fennel, with leaves, in small strips
- 1/2 lemon, zest and juice
- 10 asparagus, 2 cm cut off the bottom
- 300 g salmon fillet, with skin in 2 pieces
- 1 tbsp sunflower oil
- salt and pepper