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Ingredients

• 4 fillets of salmon
• 60 ml (1/4 cup) fresh cilantro, finely chopped
• Zest and juice of 1 lime
• 1 green onion, chopped
• 30 ml (2 tbsp.) olive oil
• 15 ml (1 tbsp.) honey
• 250 ml (1 cup) celery root, grated
• 125 ml (1/2 cup) carrots, grated
• 250 ml (1 cup) Gouda St-Laurent, grated
• 4 Naan breads
• Salt and pepper

Preparation

In a bowl, mix the cilantro, lime zest and juice, green onion, olive oil and honey together. Add salt and pepper. Coat the fillets of salmon with half of the marinade and set aside in the refrigerator for 30 minutes.

In another bowl, mix the remaining marinade with the grated celery root and carrots. Set aside in the refrigerator.

Prepare a medium-intensity charcoal fire or set gas BBQ at medium.

Grill the fillets of salmon for approximately 2 minutes on each side. Top with the cheese and continue cooking for 1 minute, just enough to melt the cheese.

Before serving, place a fillet on each Naan bread. Top with the celery root and carrot julienne.