Cooking time: 10 min - Preparation time: 5 min - Serves: 4
Ingredients:
4 salmon steaks, skin on
4 tablespoons soy sauce
Fleur de sel
Material:
Kamado Kokko L or XL
Heat deflector for indirect cooking : Lava stone or Ceramic cooking stone
Stainless steel fish spatulathinner and longer to gently remove your fish from the grill
Preparation:
1. Preheat your Kokko over medium heat.
2. Salt the salmon steaks on the flesh side and place them on your lava stone for about 5 minutes, until the edges turn slightly white.
3. Sprinkle with soy sauce and immediately turn them over to cook for a further 2 minutes. Carefully remove them from the stone and immediately deglaze with a little water to recover the juices and obtain a tasty sauce.
4. Serve immediately with the sauce.
Tip: Serve with rice and vegetables!
