Salmon with ginger crust
Ingredients
• 800 g salmon fillet with skin
• Juice and peel of
1 untreated lime
• 10 cm fresh ginger, peeled
and cut into fine cubes
• 2 garlic cloves, finely chopped
• 1 bunch of coriander (alternatively smooth
parsley), finely chopped
• 3 tbsp wholemeal breadcrumbs
• 2 tbsp rapeseed oil
• Salt
• Pepper
preparation
Prepare a grill with a lid for indirect grilling and preheat to approx. 200 °C. Rinse the salmon fillet, pat dry, season with salt and pepper and drizzle with the lime juice. Mix the lime zest, ginger, garlic, coriander, breadcrumbs and oil to form a paste and spread on the salmon.
Grill in the grill with the lid closed for about 15 minutes until the salmon has reached a core temperature of 55 °C.
