Ingredients
(2 portions)
- 2 salmon steaks (about 150gr per portion)
- 1.5 tablespoons Montreal BBQ steak spice
- 1.5 tablespoons of honey
- Juice of ½ lemon
- ½ tablespoon of soy sauce
- 1 bag of broccoli puree Épurée
- 1 sprig of fresh oregano
- Zest of ½ lemon
- 2 teaspoons of aged balsamic vinegar
- 140 g cherry tomatoes (0.5 pint)
- ½ cucumber
- 1 bell pepper
- Olives to taste
- 1 French shallot
- 3 tablespoons of basil (chopped)
- 1 tablespoon of chives
- 1 tablespoon of parsley
- 90 gr goat feta cheese
- 1 tablespoon of olive oil
- Salt and pepper
Suggestion
- Replace feta cheese with cheese to taste
- Balsamic vinegar either in the salad or as decoration around the plate
- Grilling peppers on the BBQ
Preparation
- Light the BBQ.
- In another bowl, mix BBQ spices, honey, lemon juice and soy sauce. Place in a Ziploc bag with the salmon and marinate for 15-20 minutes.
- Cut tomatoes in 2, cucumber and bell pepper in macedoine, chop shallot and fresh herbs. Add oil, olives, juice of ½ lemon, cheese, pepper and mix. Add the herbs before serving.
- Grill on high heat for 1 minute on each side.
- Let the salmon rest and heat a bit the broccoli purée add the lemon zest and the chopped oregano.
- Raise the plate and enjoy the summer?
