Grilled Pepper Salmon
by Tavolino
Juicy salmon steaks, refined with an aromatic lemon-mustard butter and generously seasoned with colorful peppercorns, straight from the grill.
Ingredients
- Organic lemon 1 piece
- Yogurt butter 30 g
- Sweet mustard 1 tsp
- Salmon steak 800 g
- Salt 1 pinch
- Coarsely ground colorful peppercorns 1 tbsp
Preparation
- 1
Wash the organic lemon with hot water, pat dry, and finely grate about 2 tsp of zest.
- 2
Halve the lemon. Juice one half and slice the other half, then set aside.
- 3
Melt 30 g of yogurt butter in a small saucepan over medium heat.
- 4
Stir 1 tsp of sweet mustard, the lemon juice, and the lemon zest into the melted butter.
- 5
Rinse 800 g of salmon steaks, pat dry with paper towels, and brush all over with the lemon butter.
- 6
Season the salmon steaks with salt and plenty of coarsely ground colorful peppercorns.
- 7
Grill the steaks on a grill tray for 5-7 minutes on each side.
- 8
Serve the finished fish garnished with the lemon slices.