Cooking time: 20 min – Prep time: 10 min – Serves: 6
Ingredients:
6 salmon fillets
12 thin slices of smoked bacon
30 cl dry white wine
1 lemon
A few sprigs of dill
A few sprigs of thyme
Olive oil
Pepper
Equipment:
Kokko Kamado L or XL
Large Chamba black clay bowl
Reversible cast iron plancha grill plate
Preparation:
1. In the large bowl, combine the marinade ingredients: white wine, lemon juice, thyme, and a few twists of the pepper mill.
2. Place the salmon fillets in the marinade and refrigerate for at least one hour, turning the fish regularly.
3. Just before cooking, drain the fish and wrap each fillet with two thin slices of smoked bacon. Slip a few sprigs of dill between the bacon and the fish.
4. Cook the fillets on the hot, lightly oiled plancha grill plate for 5 minutes on each side.
5. Serve with a little wild rice and grilled baby fennel.
Tip: Use the marinade to make a beurre blanc or hollandaise sauce.
