Grilled salmon on a cedar board is easy to grill fast enough, but the result will pleasantly surprise you with its unusual tasteful. It is possible to fry, or rather smoke it, both in nature and in at home. Nutritional value of one serving: (4 total) Calories 323, total fat 10 g, saturated fat 2 g, protein 37 g, carbohydrates 18 g., Fiber – g., Cholesterol 77 mg., Sodium 742 mg., Sugar 13 г. 
Time: 2 час. 45 minutes Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 cedar plank (15 by 35 cm.)
- 2 salmon fillets (total 600 gr.)
- 6 tbsp. l mustard
- 6 tbsp. l brown sugar
Recipes with similar ingredients: salmon, mustard, brown sugar
Recipe preparation:
- Soak the cedar board in salt water for 2 hours, then wipe it off. Peel the salmon filet. Remove any remaining bones. Rinse salmon under cold running water and wipe dry paper towels. Season with salt and pepper on both sides. parties. Lay salmon (down with the side where the peel was) on cedar plank, gently spread mustard on top and sides. Sprinkle brown sugar.
- Prepare the grill for indirect cooking (indirect heating) and heat to medium temperature. Lay a cedar board with fish to the center on the grill. Close the grill and cook for 20-30 minutes until ready. The internal temperature of the fish should be around 60 ° C. Transfer the salmon board to the dish and serve immediately with planks. Salmon is considered excellent with Chardonnay wine.
Cook Tip:
The direct frying method can also be used. Soak well cedar board. Cover the fillet pieces with mustard and brown sugar, but do not put them on the board. Set the grill for straight frying at medium temperature. Place the board on the hot grate and leave it for about 3 to 4 minutes until it smells smoke. Turn the board over and lay the fish on top. Close the grill and fry until cooked until internal temperature reaches 60 ° C. Check the board from time to time. If the edges start light up, wet them with water or move the board to a the cool part of the grill.
