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With summer not too far away we’ve gone for something a little different; a healthy lunch at WOWBBQ! That being said; just because we're being healthy for a change doesn't mean that we're prepared to compromise on quality or taste. This dish is fantastically easy to cook and tastes fantastic. The Weber Herb salt adds a delicious crust to the fish and sweet potatoes which marries sublimely with the smokey infusion from the cedar wood plank.
Here's the method:
Start by soaking a Weber cedar plank in water overnight. You will need to soak the wood for at least 60 minutes but if you can do it overnight then this is the way to go. Soaking will help prevent the plank from burning/cracking during the cooking process but keep a spray bottle on standby to extinguish any flare ups!
Ensure the plank has been properly submerged; we did this in a kitchen sink and weighed down with a glass china bowl. As the Weber Cedar plank is fairly light you needn’t go hunting down something really heavy for this task.
Rather than using ordinary tap water you can try using white wine, cider or even beer during the pre-soak process to change the flavour of the salmon. Weber planks are also available in a variety of different woods; Oak, Cherry and Beech. We found however that cedar works best with salmon.
Once soaked, Dry off the plank using a tea towel and lightly coat the topside of the plank with a healthy glug of olive oil and Weber Herb Salt. The plank is now ready to be added to the BBQ to warm through over direct heat. This takes only 5 minutes or so and you should see the board start to steam and smoke.
Entirely optional but we added lemon slices to elevate the salmon and keep the flesh super moist and tender; it also adds a delcious lemony flavour to the base of the fish which permeated up during the cook. Add a light drizzle of olive oil and sprinkle over a little Weber Herb Salt for flavour and light crust.
Close the lid and cook indirectly on medium-high heat for approximately 15 minutes; no need to turn the fish. After this first part of the cook; check back every five minutes or so until your are satisfied that the salmon is cooked through. You can use an instant read thermometer here or just a fork to check if the fish is flaky and to your liking.
Rare, medium and well done temperatures are 120°, 125° and 130°F (49°, 52° and 55°C).
For the wedges simply wash/scrub sweet potatoes; cut to size, drizzle with olive oil and herb salt. Roast these indirectly on your BBQ next to the salmon using a vegetable basket, grill tray or just use disposable drip pans. Be wary not to cut the wedges too think or they may not cook in time with your salmon.
Serve the salmon with the sweet potato wedges (and a fresh green salad if you’re so inclined) for a healthy alternative to the classic BBQ.
Article Written for WowBBQ.co.uk by Lee Wills.
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