Rinse the salmon side and rub dry. Coarsely crush the mustard seeds and pepper.
Rinse the dill, shake dry and chop finely. Mix dill, spices, sugar and oil and coat the flesh side of the salmon with it. Cover and refrigerate for about 30 minutes.
Rinse the orange hot and cut into thin slices. Cut the salmon into eight portions. Cover with halved orange slices and grill on the skin side for about ten minutes. If necessary, cover the fish with aluminum foil so that it cooks more evenly.
Serve with cooked, peeled potatoes.
Wrap in aluminum foil and cook in the embers, tastes delicious (is) Per unit 340 Kcal, 21 g fat.
Tip: Stock up on high-quality spices – it pays off!
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