Grilled salmon slices with sarawak black pepper and himalayan salt

Salmon with smoked paprika and potatoes. A low calories, oil-free recipe.

Salmon is high in omega-3 fatty acids, which are essential oils for our body. Its ideal cooking method is on a plate with no need of oil, especially if dry marinated before cooking based on:

• Sarawak black pepper, a very fragrant and scented pepper, less spicy than the classic black pepper. Sarawak is its origin area, which is one of the three districts which form Malaysia. This pepper can be bought inherbs and spice shops or ethnic stores and is the best solution to flavour and give an added value to the food.
• Himalayan salt, a pure salt with no toxins and rich in mineral salts. The pink colour is due both to a high level of iron and to the fact that it’s not chemically treated and the main peculiarity of this salt is that  it limits the risk of water retention and hypertension due to the reduced content of sodium chloride. You can find it in organic food shops or at Tiger’s.
• Smoked paprika, with its peculiar taste, it is ideal with grilled food, as it reminds barbecue taste.