Our recipes

Ingredients

• Femeg Organic Plain Salmon Fillet
• 3–4 lemons
• A little fresh thyme
• 10–20 g honey
• 20–30 g butter
• 1 clove of garlic
• Seasonings: salt, pepper, dill, tarragon, marjoram, rosemary, oregano, coriander, lemon pepper.
• 50 g mixed salad leaves of your choice
• 50 g feta cheese
• 150 g tomatoes
• 1 tbsp olive oil
• chilli flakes
• black olives (optional)

Preparation

Take the butter out of the fridge in good time so that it is soft when you need to use it. Finely chop the thyme and garlic. Mix the butter well with the herbs, the chopped garlic and a little honey. Place the fillets in the grill tray and top with fresh thyme and lemon slices. Drizzle with lemon juice. Sprinkle with the herbs. Place the butter mixed with the herbs on top. Place fresh lemon slices on top of the salmon as well. Grill for about 5 minutes on each side.

Mix the salad with the cherry tomatoes and fold in the feta cheese. Mix a dash of olive oil with a few chilli flakes, season with lemon pepper and pour the mixture over the salad.

Enjoy your barbecue!