John Myers
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Grilled Salmon Fillet on Bed of Herbs with Rosemary Potatoes
The perfect grilled salmon fillet on bed of herbs with rosemary potatoes recipe with a picture and simple step-by-step instructions.
- 1 piece Salmon (salmon)
- 2 piece Lime untreated
- 1 kg Potatoes
- 2 piece Onion
- 2 piece Tomatoes
- 5 Stems Fresh rosemary
- 3 Stems Fresh thyme
- 6 Stems Oregano (wild marjoram) fresh
- 4 Stems Lemon balm fresh
- 4 piece Leek garlic
- 1 bunch Parsley crispy fresh
- 2 Sage fresh
- 2 piece Bay leaf
- 5 piece Spring onions freshly red
- 50 ml Extra virgin olive oil
- Colorful pepper from the mill
- Salt
Potatoes:
- Boil the potatoes, then peel them and cut them in half lengthways. Put in a bowl. Add a chopped onion, the plucked rosemary leaves (the gourmet rosemary has leaves) and 2 – 3 teaspoons. Add olive oil. Salt and pepper.
- When the salmon is on the grill, fry the potatoes in a pan over low heat so the other ingredients don’t burn. So both are done together.
Prepare salmon:
- “To make things easier, you can of course buy salmon fillet”. I got myself a fresh Norwegian salmon. Remove the scales on a board with the back of the knife against the grain. Carefully cut the salmon open from the tail end to the head, being careful not to cut the gallbladder. Remove the innards and I use a spoon to scrape along the middle bone so that the blood can be removed cleanly. Cut off the head, nice and clean so that no meat is lost. Carefully cut along the middle bone from the head end with a sharp knife, turn the salmon and do the same with the other side. Cut off the belly flaps and if there are still bones on the salmon, these are also. Cut the two fillets in half to make 4 servings.
- Place the entire sections of the salmon in the refrigerator for further use.
- Cover a disposable tinfoil pan that is used for grilling with the washed herbs (leave as twigs) and place the 4 fillet pieces on it with the skin side down. Cover with lime slices, chopped tomatoes and herbs and season. Drizzle some olive oil over it. Grill on the preheated grill for about 10-15 minutes. The time varies depending on the heat of the grill. Be careful not to get too dry.
- You don’t need a garden, a balcony or the kitchen window for the herbs – they also grow. Otherwise collect or buy yourself. All I can do now is enjoy good food and wish you a good appetite.
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