Preparation using the LotusGrill teppanyaki plate
Rinse the lemons thoroughly. Squeeze two and cut the others into thin slices. Rinse the salmon, if required, and dab dry with kitchen roll, season with black pepper and salt and sprinkle the fillets with the fresh lemon juice. Heat 1 tbsp. of olive oil and 1 tbsp. of butter together in a coated or cast-iron pan, then use a brush to spread them over the pan. Place the salmon in the sizzling hot pan and sear on both sides over a medium heat for a few minutes. Turning the tap down low, rinse the tarragon, then shake dry. Place the LotusGrill teppanyaki plate on the grill grid (smooth side up). To begin, heat it moderately and brush with a little fat. Lay out half of the lemon slices on the smooth side of the teppanyaki plate, divided into four portions. Place 1 sprig of tarragon on each set of slices, then lay the salmon fillets on top. Finally, cover the fillets with coarsely chopped tarragon and lemon, pour the remaining oil and butter over them and season with ground red peppercorns to taste. Cover with the LotusGrill grill hood or with aluminium foil and grill at a medium to high temperature until they are as brown as you like them. Don’t forget to turn the fillets a few times.
Tip: the LotusGrill teppanyaki plate is an especially low-fat way to barbecue. The fat isheld back: it does not drip through the grid into the inner bowl as you grill the food. The food is cooked on the plate via contact heat alone, preserving the full flavour of sensitive foodstuffs such as fish and stopping them from falling apart. In accordance with Japanese barbecuing tradition, the smooth side of the plate is used. When you turn the food several times, it absorbs the spices and marinade especially well, giving the final dish an amazing aroma.