Salmon Butterflies

For the salmon butterflies, wash and clean the vegetables. Halve the zucchini lengthwise, cut the tomatoes and peppers into quarters.

Cut the salmon fillets about 1 cm deep in the middle and carefully fold them apart. Season the “butterflies” with a little NORDSEE barbecue seasoning.

Season the vegetable pieces lightly as well.

Brush the fish grill tongs with the olive oil. This is most easily done with a pastry brush. Place the “salmon butterflies” inside and close the grill tongs.

Grill the fillets and vegetables, turning several times, for about 8 to 10 minutes over not too high heat.

Arrange the “Salmon Butterflies” and the grilled vegetables on a large platter.

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