News
Salmon on cedar
Feb
WITH HOISIN, ORANGE, RED PEPPER, AND SESAME SEEDS
FOR 4 PEOPLE
Ingredients:
Hoisin glaze
100 g hoisin sauce
1 teaspoon orange zest
1 teaspoon ginger zest
1 teaspoon lime juice
Salmon 4 pieces weighing 100/150 grams
Others
Orange segments, peeled and seeded
Red bell pepper, sliced into rounds, seeded
Cilantro, sliced
Sesame seeds
Lime, cut into wedges
Cedar plank
Place the cedar plank in the water and make sure it remains submerged. Leave the plank in the water for at least half an hour.
Turn on the Braaimaster and wait until you have enough embers.
Mix the hoisin sauce, orange zest, ginger zest, and lime juice.
Arrange the salmon side by side on the cedar plank and spread the hoisin salad on top. Garnish with orange segments and red bell pepper and sprinkle with sesame seeds.
TIP: It is important that the cabbages are not directly under the cedar plank. Slide them to all sides so that the heat passes over the plank and does not burn it. Slide an inverted griddle over the grill to provide additional heat from above. The idea is for the plank to smoke a little. This will enhance the flavor of the salmon.
The salmon is cooked when it turns slightly pink. Garnish with cilantro and lime wedges.
Wide cedar board