Grilled Smoked Salmon With Tomato Salsa And Herb Butter Sau

Course : Grilling
Serves: 6
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1 fillet side of shankara smoked salmon - about 1 to 2 kg
2 tablespoon butter
1 teaspoon freshly ground black pepper
6 medium medium-sized ripe red firm tomatoes
3 medium medium-sized purple onions
2 tablespoons virgin olive oil
2 teaspoons lemon oil
1 teaspoon salt and pepper
1 tablespoon lemon thyme leaves
1 tablespoon freshly shredded basil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon red wine vinegar
---herb butter sauce---
250 gram butter
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 teaspoon freshly ground black pepper

Preparation / Directions:

To prepare smoked salmon; trim all fins and fat from smoked salmon and cut into 6 serving portions. Cover grill tray with buttered foil. Place fish pieces on tray, skin side down, spread a little softened butter on top of each piece of fish and add a grind of pepper. Set aside. To make salsa: cut tomatoes in half and squeeze gently to get rid of excess juice and some seeds. Cut tomatoes into small dice and place in a china bowl. Peel purple onions and cut into similar small dice. Add oil, salt, pepper and herbs. Set aside in refrigerator until serving time. Salsa can be made one hour before serving. just before serving, add the red wine vinegar to taste. To make butter sauce: melt butter in a small heavy bottomed pan on highest heat; add a few grinds of pepper. Cook fish as high on grill as possible for about 2-3 minutes. This will brown the top slightly and heat fish through. Test to see if fish is cooked. If skin comes away easily, fish is ready. Remove skin from each piece of fish and place fish on warmed individual plates. Pour over a generous amount of herbed butter sauce and place a large spoonful or two of salsa to one side of the plate. Bon Appetit - Exec. Chef Magnus Johansson

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