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🍽️ Grilled Wild Red Salmon with Wood Aroma on Creamy Mashed Potatoes

485 kcal · 30 min · 4 servings

Grilled Wild Red Salmon with Wood Aroma on Creamy Mashed Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the salmon fillet under cold water.
  2. 2. Pat the fish completely dry with a kitchen towel.
  3. 3. Drizzle some lime juice over the fillet.
  4. 4. Season the salmon generously with salt, black pepper, and wild fennel seeds.
  5. 5. Place the wooden plank in a basin of cold water for at least one hour.
  6. 6. Peel the potatoes and wash them thoroughly.
  7. 7. Boil the potatoes in salted boiling water for about 30 minutes until tender.
  8. 8. Drain the cooking water and let the potatoes steam dry for a moment.
  9. 9. Press the potatoes through a potato ricer into a bowl.
  10. 10. Stir in the butter and milk into the potatoes.
  11. 11. Mash the mixture until it has a creamy consistency.
  12. 12. Finally season the mash with salt, pepper, and a pinch of nutmeg.
  13. 13. Keep the mash warm until the fish is ready.
  14. 14. Preheat your grill to the highest setting.
  15. 15. Remove the wooden plank from the water and pat it dry.
  16. 16. Place the wood directly onto the hot grill grate.
  17. 17. Close the grill lid and wait 4 to 5 minutes.
  18. 18. Remove the wood from the grill as soon as it starts to smoke.
  19. 19. Place the seasoned salmon fillet onto the hot wooden plank.
  20. 20. Close the grill lid again.
  21. 21. Cook the salmon for 10 to 14 minutes.
  22. 22. The fish is done when it remains slightly translucent and pink in the center.
  23. 23. Peel the grapefruit and remove the white bitter pith as well.
  24. 24. Carefully separate the fruit segments from the membranes.
  25. 25. Squeeze the remaining grapefruit pulp to extract juice.
  26. 26. Whisk 3 tablespoons of grapefruit juice with 4 to 5 tablespoons of oil.
  27. 27. Season the vinaigrette with salt and pepper.
  28. 28. Spread the warm mashed potatoes onto pre-warmed plates.
  29. 29. Cut the grilled salmon into small squares.
  30. 30. Place the fish pieces on top of the mash.
  31. 31. Drizzle the salmon with the grapefruit vinaigrette.
  32. 32. Garnish the dish with the grapefruit segments and fresh dill.
  33. 33. Serve the meal immediately while hot.

Nutrition per serving