I had a bit of a slack week last week as far as the blog is concerned. A combination of lots of working late and of uninspiring dinners meant that there was little to blog about. I discovered that my favourite dish of crab linguine done with spiralized courgette doesn’t work – it looks beautiful but is bland and watery and a bit of a waste of 5 quid’s worth of crab meat.
I also had great intentions for some peaches with Parma ham and mozzarella but they went and did an avocado on me – rock solid and unripe to wrinkly and moldy with nowt in between. And there was a lush creamy salmony pastary thing that was gorgeous but not really worth blogging as I had had a glass or two of wine so have no idea what I put in it!
So Sunday arrived and with it a pescatarian friend over for the week from New York. And I go my mojo back, well some of it. I reckon it was the last of the British summer on Sunday so the BBQ was lit and we had the same dish we cooked the last time we used the BBQ back in February. Cedar plank salmon. Easy-peasy. I mean really easy so I feel bad posting this as a ‘recipe’ but I’m a little short on material at the moment!
Serves 4 as a light supper
1 loin of salmon about 30 cms long – you can get this on the fish counter at any supermarket, and actually Sainsbury’s small sides of salmon in the fish aisle
2 x lemons
Juice of ½ an additional lemon
½ tsp clear honey
1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp wholegrain mustard
A grind of salt and pepper
1 x Cedar plank (these are easily available on Amazon and are pretty cheap)
- Soak the cedar plank in water for as long as you can – I soaked the one we used for about 4 hours
- While it is soaking, in a bowl mix together the lemon juice, honey, cumin, cayenne pepper, mustard and salt & pepper
- Place the salmon skin side down on a chopping board and using a pastry brush paint the mustardy mix over the fish and leave it in the fridge for a couple of hours – don’t throw away any leftover mustard mix
- Light the BBQ (or get someone else to)
- Once it has heated to the correct cooking temperature – the coals are white and not flaming – or if you’re using gas, just until it’s bloody hot (technical term there)
- Take the plank out of the water and slice up the two lemons and place them on top of the plank
- Place the salmon skin side down on top of the lemons and give it another little paint with any leftover mustard mixture (if your salmon has had the skin taken off like mine had just place it on top of the lemons with the side that would have had the skin on down)
- Put the plank on to the grill of the BBQ for 25 minutes with the lid down
- While this is cooking prepare some potatoes and a salad which will be perfect to go with the light fish – I did Hasslebacks which do take longer so you’ll have to start them about 40 minutes before you eat
- Once the salmon is ready carefully flake off portions to be served
I’ve bored myself typing this, as it’s really not that exciting. But do trust me on this, it tastes fantastic and is actually quite healthy. No idea if it can be done in an oven, I suspect it can, however, you’ll loose the smokiness you get from a BBQ.
So if you don’t fancy reading this now, don’t worry – I’ll probably re-post it next May.