Total: 53 min
Preparation: 45 min
- For the wild salmon in a cabbage leaf, preheat the grill for direct grilling. Cut out the wedge of cabbage in a wedge shape. Cook the cabbage in boiling salted water until 4 outer leaves peel off. Quench the leaves in cold water.
- Season the salmon fillets with salt and pepper and place them on the cabbage leaves. Cover with the plucked dill and a lengthwise halved cinnamon stick and then fold in tightly so that a packet is created. Then slice a lemon. Cover each packet with a slice of lemon. Fix with a toothpick.
- Wash the tomatoes, cut out the stalk and cut in half. Season with salt and pepper. Grill salmon along with the tomatoes for about 6 to 8 minutes over medium heat with lid closed. In between turn it over.
- Chop the cooked vine tomatoes roughly, mix with olive oil and season with the juice of a lemon. Serve the salmon and add the tomato salsa. Garnish everything with dill.
|Vitamin C||107.0mg 107%|