Salmon with cut skin Norway lobster on skewers and shellfish
| Key Information | |
|---|---|
| Difficulty | Easy |
| Product | Salmon Lobster |
| Portions | 4 |
Photographer: Eksportutvalget for fisk
- Slice the salmon fillet into portions, 4-6 cm wide. Cut the fish skin with scissors, brush them with oil and put in a fish basket or onto the barbecue. Grill golden brown on each side. This will take 4 – 7 minutes when they are 6 - 7 cm from the heat. Season with salt and pepper when ready.
- The Norway lobster is put on skewers, brushed with oil and grilled directly on the barbecue.
- The shellfish are packed in foil, put on the barbecue.
- Alternatively, the salmon may be marinated before grilling, this makes the fish juicy and tasty. If the marinade you choose contains oil, it can also be used to brush on the fish before grilling.