Serves: 10
Ingredients:
For the salmon:
1 Side of salmon, skin left on
For the marinade:
Zest of 1 lemon
Juice of ½ lemon
2 tbsp white wine
4 tbsp finely chopped dill
1tbsp salt
Good pinch caster sugar
Freshly ground black pepper
Special equipment:
Untreated cedar wood plank soaked in cold water overnight
Large tray
Cling film
Method:
- Ensure the cedar plank has been soaking overnight in cold water. This will prevent the wood from burning.
- Pin bone the salmon and trim away any excess fat.
- Double line a tray with cling film. Place the salmon fillet skin side down onto the tray.
- Mix the ingredients for the marinade together in a small bowl and rub into the salmon. Wrap tightly with the cling film and marinate in the fridge for 30 minutes.
- When ready to cook, unwrap the salmon and place skin side down onto the soaked cedar board. Place the board in the centre of a barbecue on indirect heat (grill) and cook for approximately 25 minutes, checking after about 18 minutes. The fish is cooked when the flesh is uniformly pink in the centre.
To serve:
- Flake the salmon just above the skin, the flesh will come off very easily and the skin will be left behind on the plank.
Recipe kindly supplied by Lisa Goodwin-Allen, Executive Chef at Northcote.
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