Tonight's tea is another new dish. A delicate piece of fresh salmon with a honey and pesto glaze cooked on a soaked cedar plank.
We soaked the plank for a few hours in cold water and then set up the egg to 350degF direct with the flat side of the cast-iron grill uppermost. To make the glaze, mix approximately 40g green pesto mixed with 1/2 tsp runny honey, 1/2 clove garlic minced and a drizzle of extra virgin olive oil to loosen the glaze a little. We placed the side of salmon on the plank and brushed it with pesto glaze before putting on the egg for 15 minutes.
We then placed the cut lemons on the grill and cooked for a further 10 minutes before serving. The fish was done to perfection, flaked perfectly and still slightly opaque. It made a delicious tea served with crispy, buttered jacket potatoes with peppery watercress. We would really recommend that anyone give this a go on their barbecue or smoker as it really does lift a beautiful piece of fish to sublime but affordable treat!
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