Wild Salmon Grilled on Birch Plank and Served with Grilled Sprouts

Grilling on a hot plank is a great way to get a gently cooked fish with all the temperament and flavor of grilled food. Use only untreated wood.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

4 six-ounce (175 g) pieces of wild salmon

Salt

Pepper

Butter

⅓ lb. (150 g) Brussels sprouts

⅓ lb. (150 g) Radish, quartered

⅓ lb. (150 g) Turnip, quartered

1 apple, quartered

2 tbs Apple cider vinegar

1 tbs Mustard

1 tsp Honey

Cranberries

4 tbs. hazelnuts, coarsely chopped

PREPARATION:

• Soak a wood plank in water for several days in advance.

• Light the grill. Place the salmon skin inside down on the plank and sprinkle it with salt and pepper. Place the wet wood plank on the grill. Grill the brussels sprouts next to the wood plank until they get a nice crust. Remove the salmon from the grill when it has reached a core temperature of around 120 oF (55oC).

• Mix radish, turnips, and apples in a bowl, and mix or shake vinegar, mustard, honey, salt, and pepper together in a bottle or similar. Pour it over the salad. Cut the brussels sprouts in half and serve the wild salmon with salad, cranberries, and chopped nuts.