Serves 4-6
Preparation time: 15 minutes
Cooking time: 10 minutes, on a hot barbecue
Ingredients:
1 medium side of salmon (Phil used wild Alaskan Sockeye salmon), skin on but pin boned
4 tbsp Dijon mustard
4 tbsp unsalted butter
Pepper
Juice of 1 large lemon
4 tbsp chopped parsley or dill
Method:
1. Soak a cedar plank for 20 minutes.
2. Heat the barbecue for indirect cooking, so front burner is on and back 2 are off.
3. Place the salmon on the plank, and season well with salt and pepper.
4. Make a slit down the centre of the salmon and spoon the butter into the crevice.
5. Smear over the mustard and parsley.
6. Place the plank away from the heat source in the barbecue and cook for 6-8 minutes, check it as it may take slightly longer, do not overcook.
7. Once JUST cooked, remove from the barbecue and squeeze over the lemon and serve straight away.
With thanks to The Roasting Plank Company for the cedar wood blocks Phil used to cook this dish.