Grilled Salmon with Garlic Bread

Ingredients

• 5 cloves of garlic
• 2 tbsp mixed chopped herbs (e.g., parsley, chervil, rosemary, thyme, sage, chives, dill)
• 1 tsp sharp mustard
• 125 g soft butter
• Salt
• Pepper (freshly ground)
• a splash of lemon juice
• 4 slices of salmon steak (pre‑cooked, about 180 g each)
• 6 juniper berries
• 100 ml White wine
• 0.5 untreated lemon (juice)
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 0.5 bunch dill
• 2 baguettes
• 1 cucumber

Instructions

1. 1.

   For the butter, peel and press the garlic. Mix the herbs with mustard, garlic, and soft butter; season with salt, pepper, and a splash of lemon juice. Refrigerate until ready to use.

2. 2.

   Wash and pat dry the salmon. Roughly crush juniper berries in a mortar and mix with white wine, vinegar, lemon juice, and honey. Wash and finely chop dill, then stir into the mixture. Marinate the salmon covered for 30 minutes.

3. 3.

   Preheat the grill.

4. 4.

   Halve the baguettes lengthwise without cutting all the way through. Peel and slice the cucumber. Layer cucumber slices in a fan shape inside the baguette and spread with thinly sliced herb‑garlic butter. Wrap tightly in foil and grill on medium heat for about 15 minutes, turning halfway.

5. 5.

   Remove salmon from the marinate and grill each side for about 4 minutes over moderate heat, basting occasionally with more marinade.

6. 6.

   Plate everything together and serve immediately.