Contents
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Ingredients
- 1 side Salmon side of medium size with skin about 35-39cm long and max.18cm wide
- 1 Cedar wood plank from Weber or Axtschlag approx. 40 cm long and 20 cm wide
For the marinade
- 1 tsp Granulated Dijon mustard
- 1 tsp Soy sauce dark
- 1 tsp Lemon juice
- 1 tsp Butter
- 0,5 tsp Sesame oil
- 1 tsp Hoisin sauce
- Possibly a clove of garlic chopped or pressed
For the salmon
- Pepper from the grinder
- Coarse salt
For the salad
- Iceberg lettuce as desired
- Brown mushrooms as desired
- Chopped parsley
- Cherry tomatoes as desired
- Red parika as desiRed
- 1 Red onion, medium size
- Balsamic vinegar
- Olive oil
- Pepper
garnish
- Fresh baguette
Instructions
Prepare the cedar board and grill
- Soak the cedar board in water about 2 hours before grilling. If you like, you can also marinate it in white wine. Prepare the grill for medium heat. approx. 170-180 degrees. A grill thermometer is helpful.
Prepare salmon
- Wash salmon and pat dry. Then cut once in the middle of the length to just about the skin. Do the same several times across.
marinade
- Mix the marinade in a small bowl. Mix the soft or melted butter with the mustard, soy sauce, lemon juice, hoisin sauce and sesame oil. Use sesame oil sparingly, otherwise it will mask all other ingredients in terms of taste. If you want, you can also chop (press) a clove of garlic and mix it in.
- Now brush the salmon with the sauce until full. Especially in the previously created columns. Salt and pepper the salmon just before grilling.
salad
- Wash the iceberg lettuce and cut into strips. Chop the onion or cut into rings. Dice peppers and tomatoes. Brush off the mushrooms and cut into strips. Chop the parsley (smooth or curled). Mix with olive oil and balsamic vinegar and pepper. If you want, you can also season the salad with salt. I will not do that.
Grill the cedar board
- Place the well-watered cedar board over the hot coals and close the lid for about 10 minutes until the wood begins to crackle and smoke. The ventilation slots should be completely open.
- Now put the salmon on the board, close the lid. The board stays right over the hot coals. Cook indirectly for about 25 minutes. Do not open the lid during this time; the salmon is done when the meat peels easily from the skin. Leave the ventilation slots open.
Serving
- Remove the finished salmon from the grill and leave on the board. Place the board on a heat-resistant surface and serve with salad and bread. The salmon portions can easily be pushed off the skin with a spoon. The skin sticks to the board.
tip
- Since the cedar boards are not cheap, you can use them a second time, even if the underside is charred. Scrub the board under running water until there is no skin on it and let it dry. It is best to store it outside.
Nutrition
Serving: 100gCalories: 142kcalCarbohydrates: 1.7gProtein: 1.8gFat: 14.3g