Ingredients
Salmon fillets, side or half-side – with skin on
Red peppers, large – enough to cover the salmon
200g pancetta
2 tbsp clear honey
2 tbsp Dijon mustard
Cedar plank
Soak your Cedar plank(s) in water for at least an hour prior to cooking.
Blacken the pepper(s), either over your chimney starter or directly over
your charcoal.
Place the pepper(s) into a ziplock-type bag and allow to sweat for 10
minutes.
Place the pancetta on a stainless tray and grill over direct heat for 5
minutes or until crispy. Remove from the tray, place on kitchen paper
and allow to cool.
Peel the blackened skin off the pepper and slice into strips the same
size as the salmon fillet. If doing a larger piece of salmon – portion the
fish before cooking – much easier to cut cleanly this way.
Place the portioned salmon onto your cedar plank.
Mix the honey and mustard together and brush the salmon fillets/pieces
with the mixture and then place the pepper on top.
Using the indirect heat method grill for 10 – 15 minutes – or until the
salmon is at your preferred level of doneness. Don’t worry about the
plank charring – that adds to the flavour.
Finely chop or crush the crispy pancetta and sprinkle on top of each
salmon fillet. Garnish with a rocket leaf (optional).