“This receives 4.5 – 5 stars everytime at Casa Pentana!” – Tom Butterfield, Founder of Masterworks Museum of Bermuda Art



Olive oil

Ponzue sauce


Minced ginger


Lemon pepper

Dash of horseradish

Fresh salmon




Combine ingredients in a jar and shake well. Pour over the salmon and allow to sit for a good 45 minutes before barbecuing.



Cook on the barbecue skin side down on a very high heat for about 4 minutes so the skin is burnt. Highly recommended to not overdue.



Serve with a nice crisp salad and Bermudaa broad beans and a chilled glass of white Maconnais wine, available through any distributer.