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Barbecue Salmon with Lun Potato Salad

Cook time: 0 min.
Servings: 4

Ingredients for Barbecue Salmon with Lun Potato Salad

Thyme, dried
0.5dlWhite wine vinegar
1tspLemon juice. freshly squeezed
1bundleDill, fresh
1tbspCane sugar
1tbspTomato puree. concentrated
1.5tbspSoy sauce
1000gSmall potatoes
150gBacon, sliced
2tbspOlive oil
2tbspWorcestershire sauce
200gRed onion
800gSalmon fillet without skin

Instructions for Barbecue Salmon with Lun Potato Salad

To prepare the Barbecue Salmon with Lun Potato Salad recipe, please follow these instructions:

Boil all parts into marinade together in a small saucepan and let it get cold.
Shake the bacon crisp and place it on the kitchen roll.
Place the salmon pieces in a greased oven dish with a little distance between them. Divide marinade on the pieces.

First put the fish, just before it is eaten, and finish the potato salad.

Heat the oven up to 220 degrees C. Alm. oven. Place the dish in the middle of the oven for 10-12 minutes until the salmon feels a bit firm. Lay the fish on plates and sprinkle with bacon.

Lun potato salad:
Boil the potatoes. Chop the red onion, cut the cucumber into small terns, season the spices well. Whip the dressing together. Turn the yellow potatoes into the dressing and let them pull a little.
Mix the other things in the salad.

Make a salad next to it with tomatoes cut into slices of feta and ruccola.

Instead of the 150 g salmon files, you can buy a large salmon fillet and make the small salmon fillet out of it, it's cheaper.