Grilled Norwegian Salmon with Pink Peppercorns
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4 servings
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20-40 min
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Very easy
Photographer: Bent Raanes og Sarah Cameron Sørensen
Easy grilled Norwegian Salmon served over a potato-bacon salad seasoned with salt and pink peppercorns.
Ingredients
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4 each 5-6 oz Norwegian Salmon fillet(s), skin removed
2 lb red potatoes
6 slices bacon
.25 bunch parsley
2 sprig dill, fresh
.25 cups cider vinegar
.25 cups extra virgin olive oil
2 tbsp pink pepper
salt
pepper
Procedure
The amount of ingredients has been changed. Keep in mind:
- Cooking for more people takes longer time
- Be careful with salty ingredients and spices, you should add to taste towards the end
Potato salad
- Boil potatoes and cut into 3/4" pieces.
- Cook and crumble bacon.
- Remove stems from parsley and dill and chop.
- Combine potatoes, bacon, cider vinegar, olive oil, parsley, dill, and salt and pepper. Toss well and reserve.
Salmon
- Prepare the grill.
- Season salmon with salt and pink peppercorns. Grill salmon over medium-high heat for 2-3 minutes on each side.
- Serve salmon over potato salad.
Serving Suggestion:
- Serve with sautéed string beans or spinach with garlic.
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