Citrus-marinated salmon fillets

Ingredients (serves 4)

• 4 salmon escalopes
• 2 citrus fruits (such as orange and lemon), washed
• Olive oil
• Salt and freshly ground pepper

Preparation on the griddle

1. Marinating the salmon (in advance)
Two hours before cooking, arrange the salmon escalopes on a dish. Cover them with the citrus marinade, wrap, and place in the fridge.

You can read our article on griddle marinades.

2. Preparing the citrus fruits
Wash the citrus fruits, then slice them very thinly with the skin on, ideally using a mandoline.

3. Cooking on the griddle
Drain the marinated salmon escalopes and gently pat them dry with kitchen paper. Place a drop of olive oil under each escalope, then cook them on the hot griddle.
Meanwhile, place the citrus slices on the griddle and grill them for 2 minutes on each side, then set aside at the edge.

4. Finishing and serving
Cook the salmon escalopes for 4 minutes on each side. At the end of cooking, arrange the roasted citrus slices attractively on the salmon, then serve immediately.

Side and serving suggestions

Serve the salmon escalopes piping hot, topped with their roasted citrus fruits. They pair perfectly with grilled vegetables on the griddle or plain rice, which allow the freshness of the marinade to shine through. For serving, use warm plates and arrange the citrus slices harmoniously to highlight the contrast between the fish and the zesty notes.