1 natural (untreated) cedar plank 2 x 6 x 18 inches soaked in water several hours
¼ cup ginger, minced
For the spice rub:
1 tbs nutmeg
1 tbs allspice
1 tbs cardamom
1 tbs white pepper
1 tsp salt
¼ cup packed light brown sugar
Method:
Put the well-soaked plank on the hot grill and close the lid, allowing the plank to heat up. Meanwhile, score the salmon deeply, diagonally, like a holiday ham. Mix together the rub ingredients. Sprinkle the ginger into the cuts and then rub all over with the spice mixture (save any extra). Slip the salmon on to the now smoking plank and cook lid-down for about 20 minutes or until just done at the centre. The plank may be re-used a few times.
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