Maple Planked Salmon with a honey Glaze
Time to eat something healthy, tasty and fully respectful of the meat.
First we put the planks into soak.
Next, we prepared the marinade:
- Errrr french (Dijon) mustard (Let's be honest, it is not really mustard)
- Honey (From English Bees)
- Balsamic vinigar (damn those Italians!)
- Orange zest (from Tesco oranges)
- Fresh Thyme
Next we warmed the planks on the BGE, direct heat, at about 300-400f.
Next we flipped the planks, wiped them down with cooking oil...
and added the fish, before covering it in the marinade.
15 minutes later, epic food was waiting...
The fish was just sooooooo soft and moist....
A prefect respectful way to treat fish.
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