Alaska King Salmon Cooked on an oak Plank, Maple Glaze, BBQ Mashed Onion by Alyn Williams

Alaska Seafood

Alaska King Salmon Cooked on an oak Plank, Maple Glaze, BBQ Mashed Onion by Alyn Williams

PREP TIME: 10 min

COOKING TIME: 20 min

SERVES: 4

METHOD

1. Mix all of the maple glaze ingredients together until well incorporated
2. Brush the salmon liberally on a tray with the glaze. Use the tray to catch any runoff for further use
3. Tie the two fillets together using lengths of butchers string all the way down the fillets
4. Drain the oak plank for half an hour then get it hot on the barbeque.
5. Put the salmon on the plank & close the lid to create a bit of steam & smoke for the first 10 minutes, then cook with the lid open
6. Turn the salmon a couple of times while cooking. It should take about 30 minutes to cook through but remain pink in the middle., keep brushing the salmon with the glaze throughout cooking
7. Skin the onions & cut in half through the root so the leaves don’t come apart
8. Cover with fresh cold water in a pan, bring to the boil and immediately remove from the heat.
9. Remove the onions to a bowl and mix in all the other ingredients, toss the onions through the mixture to get thoroughly coated
10. Wrap in a tin foil pouch (big square of double thick foil) leaving a little hole at the top for steam to escape
11. Cook the onions at the side of the barbeque on the coolest spot slowly for approx. 1 hour. The juices with evaporate leaving you with a sweet, sticky soft onion,
12. Remove when ready and crush lightly with the back of a fork

INGREDIENTS:

• 2 sides skinless wild Alaska King Salmon
• Butchers string
• 1 plank of oak 2 ½ cm thick soaked for 24 hours in room temperature water
• 250g maple syrup
• 20g Malden salt
• 75g sherry vinegar
• 75g light olive oil
• 4 skinless sweet onions (cut in half)
• Cold fresh water to cover the onions
• 1 lime juiced and zest
• Tablespoon light olive oil
• 2 tablespoons sweet sherry
• ½ tablespoon sherry vinegar
• 1/8 teaspoon ground nutmeg
• Malden salt
• Black pepper

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