Grilled salmon with grilled vegetables

Grillet laks med grillede grøntsager

Prepare this dish on Grill '17, Morsø Jiko, Grill '71 Table or Forno Gas

It is of particular importance to select salmon from a healthy, sustainable farm. This is for reasons of animal welfare as well as the health of the consumer. It is a good idea to have a chat with your local fishmonger. If he has high-quality salmon, this is fine. If not, you can have an influence on what will be purchased for the shop. 

  • 800 g salmon, skin on, cut into 4 slices.
  • 1 aubergine
  • 1 green courgette
  • 1 yellow courgette
  • 1 red pepper
  • 1 yellow pepper
  • 10 basil leaves
  • 1 tsp red-wine vinegar
  • Olive oil
  • Salt and pepper

Cut the aubergine into 3 mm slices. Likewise, cut the courgettes into 3 mm slices, lengthwise. This is most easily done using a mandolin.

Grill the aubergine and courgette slices till they have distinct grill marks on both sides.

Grill both peppers till the skin blisters. Put them into a freezer bag and let them cool off. Remove the skin together with stem and seeds.

Shred the peppers and put them into a bowl together with the aubergine and courgette slices.

Add 1 tsp red-wine vinegar and 3 tsp olive oil. Season with salt and pepper and mix well.

Make 4-5 scores in the salmon skin. Sprinkle a little olive oil onto the skin and season with salt and pepper on both sides. Place the fish on the grill, skin side down. Grill the fish 2/3 through before turning over and grilling for another 2 minutes. The fish must be medium cooked, which means that it will be a bit raw in the centre.

Serve the fish with the grilled vegetables and garnish with a lemon wedge.

Morsø Grill '17 View Product
Morsø Jiko View Product
Morsø Grill '71 Table View Product
Morsø Forno Gas Medio View Product
Morsø Forno Gas Grande View Product
Morsø Forno Gas Piccolo View Product