John Myers
Contents
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Ingredients
Equipment
- 1 piece Lime
- 4 tablespoon Low fat yogurt
- 4 tablespoon Lime juice
- 4 tablespoon Sea salt from the mill
- 4 tablespoon Pepper from the grinder
- 1 piece Kettle grill with beech charcoal
- 1 piece Aluminum shell or wooden plank.
- 1 piece Penetration thermometer
Instructions
The marinade
- Mix the yoghurt with a dash of lime juice and season well with salt and pepper.
Prepare the salmon
- Clean the salmon and cut the lime into thin slices. Now cut into the salmon at regular intervals, salt well and brush with the marinade. Then put the lime slices in the previously cut pockets.
Setup for the kettle grill
- Prepare the kettle grill for indirect cooking with a boiler temperature of around 130 ° C. Now place the salmon on an aluminum dish or, better still, on a wooden plank, set the penetration thermometer to 60 ° and pierce the measuring lance in the thickest part of the fish. As soon as the thermometer shows a temperature of 60 to 61 ° C, the salmon is ready.
Nutrition
Serving: 100gCalories: 14kcalCarbohydrates: 2.3gProtein: 0.6gFat: 0.2g
