Slow Roasted Cedar Planked Salmon
Prep Time: N/A
Notes: Other fish can be used – eg halibut, turbot or tuna, cape salmon. This is a century old recipe that was uses a plank of cedar wood to give the dish flavour. The fish is tied to the plank, which is then slowly roasted next to the fire. Ideal is an open fire, boma or wood-burning stove etc.
1 x 900g (2lb) fillet of salmon (or alternative) pin bones removed, skin kept intact)
1 x tblsp/15ml Oil (flavoured, such as chilli or lemon thyme would work well)
1 x tblsp/15ml Coarse Sea Salt
1 Soak the cedar plant in water overnight

1. Lightly oil the fish all over and season with salt and pepper

2. Place the salmon on to the board, placing the herbs all over, under and around the fish

3. Sprinkle over the sugar and paprika and wire the fish to the board

4. Either place into a pre-heated oven at 400C for 15/20mins or place next to the open fire and cook slowly turning every so often to ensure gently even cooking. This could take approximately 30mins, but is dependent upon the thickness of the fish and the temperature of the fire

5. Serve with a fresh crisp salad

Serves: N/A

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