More Fish Please!
I say it too often but I really need to cook more fish on the BBQ. It is not only healthy but tastes great! This Planked Salmon sprinkled with a generous covering of the Japanese Wasabi and Lime Rub from The Smokey Carter.
The Preparation and Cook
For this cook, I used the Tepro San Francisco Kettle BBQ, with some lump wood charcoal. I filled the half of the outside ring of the charcoal dividers with the lump wood once it was ready to pour from the chimney starter.
About 30 minutes before I wanted to cook I removed the salmon from the fridge and sprinkled with the Wasabi and Lime Rub. I had also been soaking a wooden plank from Smokewood Shack for a couple of hours, to prepare it for the BBQ.
Once the BBQ was ready to cook on, I placed a cherry wood chunk on the coals, placed the salmon on the wooden plank, before adding the plank to the indirect area of the BBQ.
I added some White Asparagus towards the end of the cook, again cooking indirectly, finishing off over the coals to get some nice char on the veg.
I really enjoyed this cook. The salmon had a hint of smokiness, and the Wasabi and Lime Rub added a really nice flavour. I expected the rub to have more of a kick but it is really well balanced and did not overpower the taste of the salmon. Definitely a cook to repeat.
Planked Wasabi & Lime Salmon
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
- Serving Size2
For the Wasabi and Lime Salmon
- 2 Salmon Fillets
- Japanese Wasabi and Lime Rub
- White Asparagus
For the Carrot & Mange Tout Salad
- 1 Large Carrot
- 100 g Mange Tout
- 2 Spring Onions
- 1 Tsp Groundnut Oil
- 1 Tsp Flaked Almonds
Take the salmon out of the fridge about 30 minutes before you want to start cooking. I then sprinkled the salmon with the Wasabi and Lime rub. Next time I do this I would add the rub and let it marinate for a couple of hours. You need to soak your wooden plank for at least a couple of hours so add the rub to the salmon at the same time.
Light your coals and prepare both an indirect and direct area on your BBQ. Whilst the coals are getting up to cooking temperature prepare your vegetables.
With the Asparagus just drizzle some olive oil over them and season with a little salt. To prepare the salad julienne the carrot and mange tout and add to a bowl. Slice the spring onion in diagonal strips and add to the bowl. Finally, drizzle over the groundnut oil and add the flaked almonds and mix well. Put to one side until you are ready to serve.
When your BBQ is ready to cook on, add the salmon to the plank. Pour your coals and add a wood chunk to the coals. I used a cherry chunk for this cook. Place on the indirect area of the BBQ and cook for 25 minutes, with the lid on. Turn the plank 180 degrees once, halfway through cooking, to make sure the salmon is evenly cooked.
Add the Asparagus to the indirect area of the grill when you have about 10 minutes to go with the salmon. Replace the lid and then after 5 minutes turn the Asparagus. After 10 minutes, move the Asparagus to the direct area of the grill to add a little char. I would stand over the BBQ whilst you do this so the Asparagus doesn’t burn.
Remove the Salmon and Asparagus from the BBQ and plate up with the salad.