This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

BBQ Potatoes with parsley salmon

  • Filter
  • Time
  • Show
Clear All
new posts

    BBQ Potatoes with parsley salmon

    That’s right, this time the potatoes play lead role. It is one of those vegetables you take for granted, but well cooked it really stands out. I served it with salmon and a great (cold) caviar sauce.

    2 baked potatoes (raw)
    2 sundried tomatoes
    2 sardines
    1 tbsp canola oil
    1 turnip cabbage (bonus veg)
    1 kg salmon, with skin
    2-3 tbsp persillade (chopped parsley and garlic mix)
    2 dl / 0.8 cups creme fraiche
    2 tbsp caviar (black)
    a touch of olive oil
    a pinch of salt

    1 tbsp mayo
    2 tbsp sour cream

    Start by rubbing the salmon with the persillade. Cover it well and put in a plastic bag in the fridge. Let it marinade for at least one hour.

    Salmon with parsillade rub:

    Click image for larger version

Name:	salmon_rubbed.jpg
Views:	145
Size:	150.1 KB
ID:	88092
    Get your grill started, configure it for indirect grilling. This time we run it slightly higher, at 140° C / 280° F. Place the potato and turnip cabbage on the grate, and let them cook for 1 hour.
    In the meantime, create the potato ”rub” by chopping the sundried tomatoes and sardines well, and mix with the oil.

    Potato "rub", full of flavor:

    Click image for larger version

Name:	potato_rub.jpg
Views:	77
Size:	95.4 KB
ID:	88094

    Place the salmon on the grill after the 1 hour has passed. Close the lid and leave it all for roughly 45 minutes.

    Everything on the grate:

    Click image for larger version

Name:	salmon_on_grate.jpg
Views:	116
Size:	142.0 KB
ID:	88093
    Now check the potatoes. When they have softened, squash/flatten them a bit and apply the tomato/sardine rub. Close the lid again, and leave it until the salmon is done (inner temperature is 58° C / 137° F).
    Mix the sauce by adding caviar to the creme fraiche. Add a touch of oil, and salt to taste.
    Serve it all on a plate with some fresh salad. I peeled the turnip cabbage and diced it.

    The plate, ready to serve:

    Click image for larger version

Name:	final_plate.jpg
Views:	82
Size:	142.6 KB
ID:	88091
    Attached Files


    We picked up taters today to either go along with the ribs for tonight, or the boneless (by my doing) picnic that is getting cooked overnight.


      Looks tasty. I've never had caviar and it's been a long time since I had sardines. Hope you enjoyed it!


      • Henrik
        Henrik commented
        Editing a comment
        Thanks, we sure enjoyed it.


    No announcement yet.


    These are not paid ads, they are a curated selection of products we love.

    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

    Use Our Links To Help Keep Us Alive

    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.

    The Cool Kettle With The Hinged Hood We Always Wanted

    It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.

    BBQ And Grilling Gifts For Every Occasion

    Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.

    Bring The Heat With Broil King Signet’s Dual Tube Burners

    3 burner gas grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.