BOB LE CHEF / July 13, 2014
TIME REQUIRED
PREPARATION: 10 min
COOKING TIME: 12 min
INGREDIENTS
- 1 salmon fillet 600 g.
- 8 cherry tomatoes sliced ??into 2
- 2 green shallots
- 2 tbsp. chopped parsley
- 1 tbsp. capers
- 100 ml. olive oil
- Salt and pepper to taste
PROCEDURE
For the sauce vierge
1. In a bowl, combine tomatoes, shallots, parsley, capers, oil and season with salt and pepper
For fish
1. Season the salmon with salt and pepper and cook on the grill unilateral *
2. Enter the room next to the skin on the hottest spot of the grill
3. When she schoolyard easily link to the flip, rotate the piece 45 degrees to give it a nice grid
4. Cover the grill and cook for 5 to 7 minutes
5. Serve the fish skin side up and drizzle with sauce vierge
NOTE
Cooking the cook unilatrale comprises a piece on one side, which allows the skin to be crisp while keeping the chair moèleuse outside. That is why it is ideal for salmon steak.
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