This recipe requires little preparation in advance and we love it: the salmon takes on the flavour of the cedar for an absolutely delicious result.
Equipment
-
TRIO Fire Pit
- Cedar Planks
Ingredients
- 1.5 L of red wine (Bordeaux, Burgundy or Pinot Noir)
- 250 g of brown sugar
- 1 lemon zest
- 250 g of brown sugar
- 1 orange zest
- 2 star anise
- 2 cloves
- 1 piece of minced ginger
- 1 orange
- 2 cinnamon sticks
-
1 knife tip of grated nutmeg
The steps
Step 1: light your fire pit.
Step 2: prepare the plank
Soak the cedar planks in cold water for 1 to 2 hours.
Tip: Soak the cedar planks in the sink or in a cooler filled with water. Place a heavy pot on top to keep them submerged.
Step 3: place the salmon
Place the salmon fillets skin side down. Mix the oil and salt. Brush the salmon with this mixture, including between the fillets. Brush with herbs.
Step 4: grill
Grill in the brazier for 20 to 25 minutes or until the salmon is just firm to the touch and a white liquid appears. If you have a thermometer, insert it into the centre of the fillet. The fillet is cooked when it reaches 55°C.
Step 5: let the salmon rest
Let the salmon rest for a few minutes. The fillets should be firm, and a knife inserted into the thickest part for 10 seconds should come out warm.
Using a spatula, place the skinless fillets on a serving dish. Sprinkle with dill leaves, if desired. Serve hot or at room temperature.
The braziers
Discover the range of corten steel and lacquered steel braziers!