Give salmon a tang

Matamata Chronicle - - Summer Living -

This ul­ti­mate salmon bar­be­cue recipe uses a cen­turies-old method orig­i­nat­ing from the US when Na­tive Amer­i­cans cooked salmon on Cedar wood.

In­gre­di­ents:

Four salmon fil­lets (180 gram each) Two lemons 1/2 cup fresh dill 1/4 cup shal­lots 1 clove crushed gar­lic 1 green onion Cedar planks Bar­be­cue sea­son­ing or pep­per Sea salt 1. Soak the Cedar planks in wa­ter for at least 1 hour.

2. Chop and mix to­gether the dill, shal­lots, gar­lic and onion. 3. Pre­heat the grill to high. 4. Sprin­kle the salmon with the sea­son­ing and/or pep­per.

5. Chop and mix to­gether the dill, shal­lots, gar­lic and onion and spread gen­er­ously over the flesh side (not skin side) of each fil­let.

6. Sea­son soaked planks with sea salt (not too much, just as if you were sea­son­ing the fish it­self) and place on the grill, close the lid and heat for 3 to 5 min­utes un­til they start to crackle and smoke.

7. Care­fully lift the lid and place the salmon fil­lets on the now hot planks, skin side down.

8. Close lid and plank-bake the salmon for 12 to 15 min­utes (less if you like it un­der­done).

9. Squeeze le­mon over the fil­lets.

10. Re­move the planks from grill and trans­fer the salmon to a serv­ing plat­ter. Dave Kerr of Pu­mice restau­rant shares his tips and some recipes now that sum­mer is in full swing and bar­be­cue sea­son is upon us.

First, be pre­pared and have a plan.

Most bar­be­cues are about get­ting a bunch of friends to­gether, so don’t be afraid to tell your friends what to bring. You don’t want to be that bar­be­cue with tons of sausages and lamb chops and no salad.

My top tips for flaw­less bar­be­cu­ing

1. Qual­ity not quan­tity: Pick two or three meats and get ap­prox­i­mately 100/150 grams of each meat per per­son.

2. Rubs and sea­son­ing: Use rubs to flavour your meats in­stead of mari­nades. They’re less mess and less likely to set fires!

3. Use the lid: Start off with a nice hot bar­be­cue, seal the meats and then turn the bar­be­cue down low and use the lid to con­trol the heat. It’s like fin­ish­ing the cook­ing in an oven. The re­sult is nice even cook­ing.

4. Tim­ing: Think about how long meats take to cook and cook the quick things last. Put chicken on first and then, as you’re about to serve, quickly throw the prawns on, since they’ll only take a minute. Ev­ery­thing’s fin­ished at the same time and served nice and hot!

5. Rest­ing: Al­ways rest your meats be­fore serv­ing. It keeps the juices in. Rest meats on a warmed plat­ter next to the bar­be­cue or on the rack shelf away from di­rect heat to pre­vent it from con­tin­u­ing to cook.

The top mis­takes most peo­ple make:

1. The bar­be­cue is too cold or too hot: Al­ways al­low time to heat your bar­be­cue up be­fore cook­ing, but don’t get it too hot. Burnt to a cin­der isn’t crunchy and nice.

2. Be­ing un­pre­pared: No gas, dirty bar­be­cue . . . there’s noth­ing worse than hav­ing to clean a bar­be­cue be­fore you use it.

3. De­gree of cook­ing: Red meats and seafood gen­er­ally need a lot less cook­ing time than peo­ple think.

4. Cross con­tam­i­na­tion: Be care­ful with the han­dling of cooked and raw meats. Al­ways keep them sep­a­rate.

5. Drink­ing too much: Bar­be­cues are gen­er­ally very so­cial, so don’t be the one be­ing too so­cial and then open­ing the lid to dis­cover that ev­ery­thing has turned to char­coal. Dis­as­ter!

Yum: Salmon is per­fect for the bar­be­cue.

Can’t beat a bar­bie: Al­ways rest your meats be­fore serv­ing. It keeps the juices in.

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