Flame-Broiled Lake Salmon

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 tsp Sherry vinegar


White pepper

Salt


8 oz Chanterelles


8 oz Cepes

2 tbsp Butter


Wild Mus 


1 cup Sea salt, coarse


1 ½ lb Lake salmon fillet, skin on (or other salmon varieties)


1 tbsp Red Onion, finely chopped


1 tbsp Dill, roughly chopped

PREPARATION:

• Cover the lake salmon fillet with sea salt and let it marinate for 2½ hours in the fridge.

• Then, wipe the excess salt from the salmon fillet.

• On a chopping board, secure it with metal or wooden skewers. When you put the fish on the fire, it is important that it is not too hot. A good way of testing if the temperature is perfect is if you can hold your hand above the flames for 15 seconds.

• Leave the salmon to broil for 2½ hours.

• Wild Mushroom Salad: Firstly, prepare the mushroom salad. Put the cleaned and sliced cepes and chanterelles in a pan with butter and sauté them until they are a nice golden brown.

• Season the mushrooms with salt, pepper and a drizzle of sherry vinegar. Remove from the heat and add the chopped red onion. Garnish with roughly chopped dill.

• Let the salad cool down a bit and it is ready to serve.