Fire Lab shared a delicious summer dish with us where they used our salt! It’s barbecue salmon what you cook on a smoking board on the barbecue. The salmon was pre-seasoned with Zeeuwsche Zoute Puur and fish-a-fish seasoning. For all barbecue supplies, visit Fire Lab‘s webshop.
4
Easy
30 minutes
First, soak the smoking board. This should be at least half an hour to an hour.
Cook the eggs as you like them.
Then preheat the smoking board on the barbecue. Do this for a few minutes at 150 degrees Celsius. While the board heats up, cut the lemon into thick slices and prepare the salmon. Do this by liberally sprinkling the steaks with Zeeland Salt Pure and fish-a-fish seasoning. When the boards are hot remove them from the barbecue, place the salmon on top and bed each slice with 2 slices of lemon.
Then place the boards on the barbecue and cook the salmon for about 20 minutes. Do stay tuned to see if your barbecue doesn’t happen to cook faster than ours.
During the 20 minutes that the salmon is cooking prepare the croissants in advance. Cut them open and cover the bottom with mayonnaise and a few spinach leaves. Is the salmon cooked? Then remove the boards from the barbecue and divide the salmon among the croissants. Finally, cut the eggs. Place several slices as the top layer on top of the salmon. Top with Zeeuwsche Zoute Puur and Zeeuwsche Zoute Zwarte Peper, if desired.
This photo and recipe were shared with us by @fire_lab.
Do you have another recipe that includes Zeeland Salt? Let us know at info@zeeuwschezoute.nl. Who knows, you might see your recipe featured soon. Of course, you may also tag us on Instagram or send us a private message.
Photo credit: @fire_lab
