for 4 person

To marinate the salmon

1	salmon fillet with skin (approx. 800 g)
1 tbsp	olive oil
1	organic lemon, use grated zest and 1 tbsp of juice

Courgette salad

2 tbsp	balsamic vinegar
3 tbsp	olive oil
½ tsp	sea salt
500 g	courgettes, thinly sliced

Topping

¾ tsp	sea salt
200 g	double cream cheese (Philadelphia)

Dressing

125 g	raspberries
125 g	red currants
1 glass	preserved pink peppercorns (100 g), rinsed, drained
3 tbsp	chives, finely chopped
1 tbsp	liquid honey

How it's done

To marinate the salmon

Make approx. 8 incisions into the salmon fillet with a knife and place skin side down on a baking tray. Mix together the olive oil, lemon zest and juice. Coat the fish with the mixture and marinate for approx. 30 mins.

Courgette salad

Combine the balsamic, oil and fleur de sel. Add the courgette, mix, cover and set aside.

Topping

Salt the fish. Mix the cream cheese well and spread on top of the fish.

To grill

Charcoal/gas/electric grill: Place the tray on the grill. Cover and grill the fish over/on a medium heat (approx. 200 °C for approx. 12 mins.

Dressing

Mix the raspberries with all the remaining ingredients, spread on top of the fish.

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