Salmon fillet | Roasted vegetables | Baby potatoes in their skins
Salmon fillet | Roasted vegetables | Baby potatoes in their skins
Serves 4
Preparation
- Light the Braaimaster and slide the coals (as soon as they form) under the left grill grate. Allow the Braaimaster to heat up for 30 to 45 minutes.
- Pat the salmon dry and sprinkle with the rub, sea salt, and pepper. Place the salmon on the smoking rack.
- Cut off the woody part at the bottom of the asparagus (1-2 cm). Peel the carrots and cut them in half lengthwise. Cut the fennel into 8 pieces. Place all the vegetables in a large bowl and season with sea salt, pepper, and olive oil.
- Grill the vegetables until they are lightly caramelized. Place a skillet on the right side of the Braaimaster and keep the vegetables warm in it (the temperature is lower on the right).
- Wash the baby potatoes and place them in a small pan. Cover with cold water and add a pinch of sea salt. Bring to the boil and cook until the potatoes are almost done. Drain and leave to steam dry for a moment. Grill the potatoes on the Braaimaster or fry them in a skillet with some butter until golden brown.
- Meanwhile, place the smoking rack with the salmon on the right-hand side of the Braaimaster. Allow the salmon to cook slowly until it reaches a core temperature of 50°C. You can also cook the salmon more quickly on the hot (left-hand) side of the Braaimaster, but be sure to check the core temperature regularly.
- Put the lemon juice, zest, and ¾ of the dill in a measuring cup and purée until smooth with a hand blender. Finely chop the remaining dill and add it to the measuring cup along with the olive oil. Season the dressing with sea salt and pepper.
- Serve the salmon on the cedar wood smoking plank. Pour the dressing over the roasted vegetables and serve with the baby potatoes.
Ingredients
- 800 grams of raw salmon with skin
- 1.5 tablespoons rub, to taste
- 1 bunch of green asparagus
- 600 g (rainbow) carrots
- 2 fennel bulbs
- 1 kg baby potatoes (with skin)
- 1 bunch of dill
- zest and juice of 1 lemon
- 150 ml olive oil
- sea salt
- black pepper
Additional supplies