Salmon side with Panko crust
Salmon side with panko crust
(prepared on cedar wood)
Salmon is and remains a delicious fish. If the salmon is in action at Vuur & Rook, you better take a few extra with you. You can do anything with it and there are plenty of recipes. Today, as announced, a recipe with salmon. Simple preparation method, but a little different than usual. Have fun making it.
- Salmon with skin (I keep +/- 150g pp)
- Grater of 1 lemon
- Touch of Sweet BBQ rub
- Mustard (or mayonnaise)
Step 1: Soak the cedar plank 30 minutes in water. Light the BBQ, heat it to its 150°C and set up in a direct way.
Step 2: Sprinkle the salmon with the rub and leave it for 30 minutes. Mix 50-60g of panko with 1 tbsp rub and lemon zest in a bowl. Coat the salmon with a thin layer of mustard. If you don't like mustard you can replace it with mayonnaise. Place the salmon on the shelf and sprinkle it evenly with the panko mix.
Step 3: Place the board with the salmon in the middle of the grid and close the lid. Check the core temperature with the Thermapen after 30 minutes. At 55C degrees it is ready (measures both in the thick and the thin part).
Step 4: The salmon actually combines with everything, whether it is puree, hasselback, bread, pasta or just vegetables. I made a combination of stir-fried leaf spinach, garlic, chestnut mushrooms, onion and parmesan cheese. Make what you like.
Home made meat specialties
Fire and smoke
Thermapen the Netherlands