Salmon steak with white wine and cream sauce

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner and wait until the temperature rises to 200 degrees.
Close the upper and lower air dampers to keep the temperature even.
In a pan, fry the onion in the butter, add the wine, cream, season with salt, pepper and cook, stirring, until the sauce thickens, add the capers, squeeze the garlic and lemon juice and soy sauce.
We cut the vegetables, season with spices and mix with oil, fry in a grill on both sides.
Season the fish fillet with spices and bake in a barbecue, in direct heat for 7 minutes. from both sides.
Video recipe here.

INGREDIENTS

5 pieces of salmon fillet of 150 g
Lemongrass
200 ml of cream
150 ml of white wine
10 g of fresh parsley
50 g butter
2 onions
50 g of garlic
50 g of capers
1 lemon
3 tbsp soy sauce
2 broccoli
200 g of asparagus
200 g of carrots
100 ml of oil
Salt
Pepper