In this recipe no meat lands, but fish on the grid: the salmon cutlets taste grilled simply delicious and are practically free of bones. A spinach salad and the grill-luck is perfect.
For the marinade, finely crush fennel seeds with sea salt and star anise in a mortar. Mix with sugar, lime juice, ginger and some cayenne pepper and rub the salmon chops with it. Put in a mold and leave for 10 minutes. Cover with oil and cover for 12 hours.
Wash the spinach and blanch in boiling salted water for 1 minute. Quench cold, drain and loosen. Sesame paste with soy sauce, sugar and 3-4 tablespoons of water until creamy. Turn the spinach into it, salt and sprinkle with sesame seeds.
Lift the salmon cutlets from the marinade, pat dry and grill on the preheated grill over medium heat for 3-4 minutes on each side. Serve with spinach salad.