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The salmon medallions are washed well. Put in a bowl and season with salt and pepper. In a bowl, mix the crushed garlic with the olive oil, the white wine, the lemon juice, the peeled rosemary from the twigs and the finely chopped parsley. Let cool for at least 30 minutes.
We heat the grill. Remove the salmon from the marinade and put it on the grill. After 2-3 minutes, turn slightly with a wide spatula (let all the fish go under it). Let it cook for another 2-3 minutes. Remove to a plate and keep warm.
For the sauce, heat 2 tablespoons of butter, add the marinade and bring 2-3 boils, then turn off the heat and leave to cool a bit and add the yogurt. Serve the salmon with vegetable garnish, lemon slices and sauce on top.