Fresh fish doesn’t need much company to make a lovely meal. When I made this dish on the riverbanks of Mo River, I was lucky enough to have a couple of really delicious supplements: Salmon roe and pink peppercorns. But at that point I really didn’t care. I had just caught a salmon with my bare hands and would have been quite content to eat it raw, like a Neanderthal.
Light the grill, or preheat the broiler in the oven.
Mix the vinegar and sour cream in a small bowl. Stir well. Sprinkle the salmon with salt. Place each slice of salmon on top of a small handful of lemon verbena on the grill. The herbs will be charred beyond recognition but will give off a nice, lemony flavor.
Grill for 3-4 minutes on each side until light golden brown and crispy. Remove the charred herb, and serve with sour cream sauce. Garnish with pink peppercorns, salmon roe and a sprig of fresh lemon verbena.