Marinated grilled salmon with bread and salad
4 servings
90 minutes
Grilled marinated salmon with bread and salad is a refined dish of Italian cuisine that combines tender salmon fillet, aromatic marinade, and fresh salad. This recipe draws inspiration from Mediterranean traditions that value flavor balance and simplicity in preparation. Salmon infused with a marinade of ginger, garlic, lime, and soy sauce gains a rich taste and slight spiciness. Grilled to perfection, it retains its juiciness, creating an appetizing contrast with crispy bread. Iceberg lettuce dressed with olive oil and balsamic vinegar adds freshness and lightness. This dish is perfect for a warm dinner on the terrace or a festive table setting, delighting with the tenderness of fish and harmonious flavor combinations.
1
Wash the fish, dry it with a paper towel, and cut it into strips about 2 cm wide.
- Atlantic salmon fillet: 500 g
2
Peel the ginger and grate it on a fine grater.
- Ginger root: 1 piece
3
Divide the garlic into cloves, peel them, and crush with the flat side of a knife.
- Garlic: 1 head
4
Chop the chili pepper.
- Red chili pepper: 1 piece
5
Squeeze juice from the lime.
- Lime: 1 piece
6
Prepare the marinade: place garlic, chili, and ginger in a plastic container, add rice vinegar, soy sauce, lime juice, and sugar, and mix everything.
- Garlic: 1 head
- Red chili pepper: 1 piece
- Ginger root: 1 piece
- Rice vinegar: 2 tablespoons
- Soy sauce: 3 tablespoons
- Lime: 1 piece
- Sugar: 1 tablespoon
7
Place the salmon in the marinade, cover the container with a lid, and refrigerate for at least an hour.
- Atlantic salmon fillet: 500 g
8
Grill the marinated salmon for 3-4 minutes on each side.
- Atlantic salmon fillet: 500 g
9
Slice the bread and grill it on both sides.
- White bread: 0.5 piece
10
Dress the lettuce leaves with olive oil, balsamic vinegar, salt, and pepper.
- Iceberg lettuce: 100 g
- Olive oil: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
- Freshly ground black pepper: pinch
- Sea salt: pinch
11
Put some salad on the bread and top it with a piece of salmon.
- White bread: 0.5 piece
- Iceberg lettuce: 100 g
- Atlantic salmon fillet: 500 g
