Cooking salmon on a cedar plank eliminates any chance of the fish sticking to the grill and ensures the fish is packed with a woody, smoky flavour
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4-6 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 350 |
| Fat | 15.4g |
| Saturates | 2.9g |
| Protein | 31g |
| Carbs | 20.2g |
| Sugars | 8.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFSet up a barbecue with a wood or charcoal fire, or light a gas barbecue and prepare to a
medium-high heat.
To make the glaze, place the mirin and jam in small saucepan and bring to a boil. Whisk in the miso. Allow it to cool then add the mayonnaise. Zest the lime and add the zest to the glaze. Set aside.
Place the plank directly over the fi re and lightly char it at the bottom for 2 minutes – set aside to cool.
Season the salmon with the salt and pepper then lay it on the charred side of the plank. Brush the glaze on the fish.
Return the plank to the fire, close the lid and cook until the glaze is golden and the fish is done – approx. 15-20 minutes.
Finely slice the fennel. Peel and segment the orange. Toss both together in a medium bowl.
Serve the fi sh on the plank topped with the fennel and orange.
