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Roasting a crisp filet of salmon over an open flame with a great smokey flavor (and no sticking) is such a satisfying way to make a meal. While the grill is on, the vegetables and especially the lemons, get a quick pass for a delicious warm salad complete with grilled lemon and caper vinaigrette.
Round out your Father’s Day Table with Lamb Kebabs with Fennel and Peppers and Grilled Greek Salad (see Recipe Notes below).
Roasting a crisp filet of salmon over an open flame with a great smokey flavor (and no sticking) is such a satisfying way to make a meal. While the grill is on, the vegetables and especially the lemons, get a quick pass for a delicious warm salad complete with grilled lemon and caper vinaigrette.
2 lemons, cut in half
On the hottest part of the grill, grill the salmon 3-5 minutes per side for a nice roasted sear and medium rare in the center. Remove the pieces to a plate to rest.
Lightly drizzly the kale and asparagus with olive oil and a few pinches of salt to coat - massaging as needed,
Place the lemons on the grill, cut side down, to get a nice grilled flavor. Flip onto the skin side to continue warming through and remove to the salmon platter when ready.
Check out the other recipes I mentioned above:
Lamb Kebabs with Fennel and Peppers
Of course, the salmon and vegetables can easily be roasted in a pan as well.
We are big fans of Prime 6 Charcoal. They have a dream to build a sustainable product while grilling and spending plenty of time with delicious food, family, and friends. Check out their sustainability efforts here and give them a try.
Questions? Contact helen@laboiteny.com
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