Grilled salmon and sea bream with cherry tomatoes and lime

This recipe is a delicious variation of grilled salmon and dorado prepared on a smoker grill. The fish is seasoned with Helvetic Barbeque Salt-n-Pepper Rub and finished with cherry tomatoes and lime to give it a fresh twist.

Ingredients:

Preparation:

  1. Preheat the smoker grill to a temperature of about 120°C.
  2. Season the salmon and dorade fillets with Helvetic Barbeque Salt-n-Pepper Rub and place the sliced garlic cloves on the fish.
  3. Place the fish fillets on the smoker grill and cook slowly for about 45 minutes to 1 hour.
  4. Place the grilled fish fillets on plates and garnish with the cherry tomato slices and lime slices.
  5. Serve and enjoy!

PS: Our Helvetic Barbeque Zwätschgä Sauce goes perfectly with this!

Ä Guetä

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