CEDAR SMOKED SALMON
CEDAR SMOKED SALMON
1 side of salmon, cleaned with skin on
¼ cup maple syrup (60ml)
1 teaspoon cracked pepper (5ml)
The juice of 2 lemons
¼ cup olive oil (60ml)
Salt and pepper to taste
1 cedar plank, soaked in water for 1 hour
Place the salmon on a non- reactive tray. In a small bowl mix together maple syrup, lemon juice, olive oil and pepper. Pour over salmon to coat evenly. Cover with plastic wrap and let marinate for 20 minutes in the refrigerator.
Preheat the barbeque to 375° F/190°C
Place the cedar plank down on the heated grate. Close lid of bbq and wait for ceder plank to start smoking. Once it is smoking place the salmon on top of plank, close the lid and let cook for 15 minutes until the flesh is just translucent in the centre of fish. The cedar plank will smoulder; make sure it does not catch fire by spraying water on plank if necessary. When salmon is cooked to desired doneness carefully remove salmon from grill using tongs or a large spatula. Serve directly on plank for a outstanding presentation.
Let the salmon cool.
Asparagus/Fennel Salad
2 bunches of asparagus
1 head of fennel, sliced ½ inch
1 tablespoon fresh thyme (15ml)
¼ cup olive oil (60ml)
The juice of 2 lemons
Salt and pepper to taste
Preheat barbeque (375° F/190°C)
Oil grill to prevent sticking
Trim the woody end of asparagus. Slice the fennel bulb leaving the core intact into ½ inch pieces.
Drizzle the asparagus spears and fennel with oil and season with salt and pepper.
Place the asparagus and fennel on grill. Grill asparagus for approximately 2 minutes turning when a bright green colour is achieved and golden brown marks appear. For the fennel cook for approximately 1 minute per side or until nice golden char marks are achieved. Remove from grill and place on tray. Let cool.
Place asparagus, fennel and smoked potatoes on a large serving platter.
Drizzle with olive oil, lemon juice, thyme and season with salt and pepper.
Serve chilled.
Yield: 6 servings
1 side of salmon, cleaned with skin on
¼ cup maple syrup (60ml)
1 teaspoon cracked pepper (5ml)
The juice of 2 lemons
¼ cup olive oil (60ml)
Salt and pepper to taste
1 cedar plank, soaked in water for 1 hour
Place the salmon on a non- reactive tray. In a small bowl mix together maple syrup, lemon juice, olive oil and pepper. Pour over salmon to coat evenly. Cover with plastic wrap and let marinate for 20 minutes in the refrigerator.
Preheat the barbeque to 375° F/190°C
Place the cedar plank down on the heated grate. Close lid of bbq and wait for ceder plank to start smoking. Once it is smoking place the salmon on top of plank, close the lid and let cook for 15 minutes until the flesh is just translucent in the centre of fish. The cedar plank will smoulder; make sure it does not catch fire by spraying water on plank if necessary. When salmon is cooked to desired doneness carefully remove salmon from grill using tongs or a large spatula. Serve directly on plank for a outstanding presentation.
Let the salmon cool.
Asparagus/Fennel Salad
2 bunches of asparagus
1 head of fennel, sliced ½ inch
1 tablespoon fresh thyme (15ml)
¼ cup olive oil (60ml)
The juice of 2 lemons
Salt and pepper to taste
Preheat barbeque (375° F/190°C)
Oil grill to prevent sticking
Trim the woody end of asparagus. Slice the fennel bulb leaving the core intact into ½ inch pieces.
Drizzle the asparagus spears and fennel with oil and season with salt and pepper.
Place the asparagus and fennel on grill. Grill asparagus for approximately 2 minutes turning when a bright green colour is achieved and golden brown marks appear. For the fennel cook for approximately 1 minute per side or until nice golden char marks are achieved. Remove from grill and place on tray. Let cool.
Place asparagus, fennel and smoked potatoes on a large serving platter.
Drizzle with olive oil, lemon juice, thyme and season with salt and pepper.
Serve chilled.
Yield: 6 servings
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