Grilled Salmon with Rose Pepper

Method

• Cut the salmon into serving pieces.
• Toast the rose pepper in a dry skillet and sprinkle it over the salmon fillets along with a pinch of salt.
• Brush the skin side with oil and grill the salmon skin-side down for about 8 minutes.
• Scrub the potatoes thoroughly and parboil them.
• Let the potatoes steam dry without a lid and then cut them in half.
• Crisp the diced bacon in a pan and cook the asparagus beans.
• Cook the potatoes until tender on the grill.
• Mix the potatoes, bacon, asparagus beans, olive oil, and apple cider vinegar.
• Season with salt and pepper, and stir in chopped parsley and dill just before serving.
• Serve the grilled salmon with the potato mixture.