• 1 salmon fillet

Remove the salmon bones using tweezers.

For the sauce verte, bring a saucepan of water to the boil, immerse the eggs for 5 minutes, refresh them under cold water and peel them. Process the eggs with the mustard, basil leaves, rice vinegar, lemon juice and olive oil, season.

Place the salmon skin-side down on a very hot barbecue grill, cook for 5 minutes, turn the salmon over and