Salmon from the cedar plank on pasta aglio olio e peperoncino

Ingredients for 4 servings:

• 1 salmon fillet(s), whole (1200-1500 g)
• 2 tbsp lime juice
• 1 bunch of dill
• 2 tbsp apple cider vinegar or other light vinegar
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp chives, finely chopped (fresh)
• ½ tsp garlic granules
• ½ tsp black pepper (freshly ground)
• ¼ tsp cayenne pepper
• 60 ml olive oil
• 500g spaghetti
• 1 bulb(s) garlic
• ½ bunch parsley
• 3 chili peppers, dried or fresh
• 6 tbsp olive oil
• 1 lime(s), untreated
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

You will need a cedar plank slightly larger than the salmon side. Soak the cedar plank well for at least 30 minutes. Whisk all the dressing ingredients together in a blender. Add the oil to the running blender and create a smooth emulsion. Trim the salmon, marinate with the lime juice, and season with salt and pepper. Cut into portions, making cuts down to the skin, not through the skin. Cut the lime into slices and arrange them among the cuts in the salmon. Now cover the salmon with the marinade. Remove the plank from the water and place it on the grill over direct heat for 5 minutes, until it begins to smoke. Then place the salmon, skin-side down, on the plank and grill for 20-25 minutes at 180-200°C with the lid closed. Now cook the spaghetti in plenty of salted water until al dente. Transfer to a colander and set aside. Meanwhile, slice the garlic as thinly as possible using a sharp knife. Wash the parsley, shake it dry, and pick off the leaves. Chop the chili peppers finely, wash the lime in hot water, and slice it. Heat the olive oil in a large pan. Briefly fry the garlic, parsley leaves, and chili, add the lime slices, and fry. Add the spaghetti and toss everything together. Season with sea salt and pepper. Twist the spaghetti into a nest on the plates and arrange a piece of salmon on top. A white wine, such as Chardonnay, goes well with this dish.