BBQ Potatoes with parsley salmon

[Henrik]

Thanks, we sure enjoyed it.

[fuzzydaddy]

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

[Jerod Broussard]

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.

[Henrik]

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.


Ingredients
Potatoes
2 baked potatoes (raw)
2 sundried tomatoes
2 sardines
1 tbsp canola oil
1 turnip cabbage (bonus veg)
Fish
1 kg salmon, with skin
2-3 tbsp persillade (chopped parsley and garlic mix)
Sauce
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

Instructions
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:


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:



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:


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: