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  • Grilled salmon with salmon roe, lemon verbena and pink peppercorns
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    By Andreas Viestad

    Grilled salmon with salmon roe, lemon verbena and pink peppercorns

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    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.

    Serves 4

    PREPARATION:

    • 1

      Light the grill, or preheat the broiler in the oven.

    • 2

      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.

    • 3

      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.

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  • 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.

    Serves 4

    PREPARATION:

    • 1

      Light the grill, or preheat the broiler in the oven.

    • 2

      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.

    • 3

      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.

    Print Friendly
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