Grilled salmon fillet with bacon, carrots, and Roma lettuce hearts with honey-mustard dressing

Ingredients for 2 servings:

• 200 g salmon fillet(s)
• Salt (Persian blue salt) or sea salt
• Ginger root, freshly grated
• Lemon pepper
• 2 lettuce hearts
• oil
• 4 large carrots
• Salt and pepper, colorful
• Ginger root, freshly grated
• 8 strips of bacon, American style
• 1 tsp honey
• ½ tsp mustard
• olive oil
• Balsamic vinegar, light
• rosemary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Take the salmon out of the fridge about an hour before grilling, rinse it, and pat it dry. There’s no need to fillet the fish, as it will be grilled with the skin on. Season the salmon with Persian blue salt (or sea salt), fresh ginger, and lemon pepper just a few minutes before grilling. Halve the lettuce hearts, leaving the stalks on, and rinse the lettuce under running water. Then pat dry, place cut-side up on a board or plate, and brush the cut surface with oil. Peel and halve the carrots. To prevent them from burning on the grill with the bacon, we recommend pre-cooking them for a few minutes. After draining, simply season the carrots with salt, pepper, and grated ginger and let them cool. Arrange the bacon strips on a board and wrap the carrot strips in the bacon. For the dressing, combine honey, mustard, oil, white balsamic vinegar, salt, pepper, and fresh rosemary. Preheat the grill to 180°C – 200°C and first place the salmon skin-side down on the grill over direct heat. I don’t oil the salmon beforehand, but I do oil the grill grate. Then grill the salmon with the lid closed for about 10 minutes. After 10 minutes, add the bacon-wrapped carrots, which can also be grilled over direct heat. Check them occasionally and turn them over. The carrots will grill for about 6-8 minutes (if you want the bacon even crispier, just leave them on for longer). Then continue cooking the carrots and salmon over indirect heat. Meanwhile, place the lettuce hearts cut-side down on the grill on the direct heat side and grill for about 3-4 minutes with the lid closed. Then turn and grill for another 3-4 minutes on the other side. Remove the lettuce hearts from the grill, drizzle with the prepared dressing, and serve. 500 kcal per serving. A glass of Chardonnay goes wonderfully with this dish.