One of my favorite dishes is "anything" with salmon! Mr. T. is a great fisherman and we are fortunate that he has caught some whopper King Salmon! Fresh caught salmon is heavenly. Catching a large salmon, though, means that there is much more salmon than we can immediately eat. So, each year we vacuum seal and freeze salmon to enjoy during the winter.
Should you have salmon in your freezer or find some at the market, you would certainly enjoy it barbecued and then served nestled on this tasty spinach and vegetable salad with a delicious lemon butter!
Danish Grilled Salmon
with Warm Salad and Lemon Butter
Serves 4
1
vegetables for approx. 5 min. and sprinkle with salt and pepper. Cool slightly.
Remove any bones from the salmon fillet.
Sprinkle the fish with lemon peel, salt and pepper. Place the salmon
fillet, fish side down, on a baking tray or a rack in the roasting pan. Grill the salmon for approx. 10 min. on both
sides. Before the warm salmon is placed on the salad, dot pats of the lemon butter on top.
Note: The salmon can be grilled on a barbecue, approx. 10 min. on both sides.
Note: The fillets can be placed on planks, skin side down. They are then placed on the barbecue. They are not turned.
To Serve
Arrange
spinach leaves on a serving dish and top with warm vegetables and lemon wedges. Lay the slices of salmon fillet on top of the salad and warm vegetables. The salad can be served cold, if desired.
