Ingredients
800gNorwegian salmon fillet, with skin
Grilling plank, cedar
1lemon
1smallspring cabbage
16new potatoes
300mlsour cream
250mlaioli
Herb oil
2clovesgarlic
100mlolive oil
1handful ofbasil, fresh
1handful ofparsley, fresh
0.5lemon
salt and pepper
Preparation
- Place the cedar plank in water for 30 min. You can use oak, beech or apple wood as well if you can't find cedar.
- Heat the grill. Wipe the plank and place the salmon fillet on the plank, skin side down.
- Place the plank on the grill and put the lid on. Grill for about 20-25 min.
- Boil the potatoes and make the herb oil while you wait.
- Towards the end of the grilling time, cut wedges of fresh cabbage and grill them on the side.
- Cut a lemon in two halves and grill them too. This adds a nice sweetness to the fish when squeezed over.
- To make the herb oil, chop herbs and garlic. Toss with olive oil, salt, pepper and lemon juice.
- Serve the salmon on a large platter on the plank with grilled spring cabbage and a squeeze of grilled sweet lemon.
- Pour over the herb oil and enjoy the juicy salmon together with small potatoes, sour cream, some aioli and extra herbs.