Ingredients:

• 4 – 6 slices salmon
• 6 brussels sprouts, boiled lightly
• 4 baby corns
• ¼ teaspoon dill
• 2 tablespoons lemon juice
• 4 teaspoons unsalted butter
• 1 tablespoon olive oil
• ¼ teaspoon rock salt
• ¼ teaspoon shredded lemon

Step-by-Step Instructions:

1. Cut the salmon to size, cover in salt and pepper.
2. Prepare boiled Brussels sprouts,  lemon juice and finely sliced lemon peel for serving.
3. Heat Mahou™ F until a light smoke comes out.
4. Turn off the heat, add olive oil, and spread it across the surface of the pan.
5. Set the heat to medium and grill the salmon.
6. When the salmon turns white in color all the way to the center, turn it over and cook the other side.
7. Add half of the dill halfway through grilling the salmon to add aroma.
8. Add butter, baby corn and pre-cooked Brussels sprouts and sauté together.
9. Season with salt and pepper.
10. Sprinkle lemon juice over the top, turn off the heat, and let the flavors mix together in the residual heat.
11. Place the salmon on a plate, pour the sauce over, and sprinkle the reserved dill and shredded lemon, and it’s ready to serve!