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Salmon fillet | roasted vegetables | peeled new potatoes
For 4 persons
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Light the Braaimaster and slide the coals (as they emerge) under the left grill rack. Allow the Braaimaster to heat up in 30 to 45 minutes.
Pat the salmon dry and sprinkle with the rub, sea salt and pepper. Place the salmon on the smoking board.
Cut the woody part of the bottom of the asparagus (1-2 cm). Peel the carrots and cut them in half lengthwise. Cut the fennel into 8 wedges. Put all the vegetables in a large bowl and season with sea salt, pepper and olive oil.
Grill the vegetables until lightly caramelized. Place a skillet on the right side of the Braaimaster and keep the vegetables warm in it (on the right, the temperature is lower).
Wash the potatoes and put them in a small pan. Cover with cold water and add a pinch of sea salt. Bring to a boil and cook until the potatoes are almost tender. Drain and let steam dry for a while. Grill the baby potatoes on the Braaimaster or fry them in a skillet, in some butter, until golden brown.
Meanwhile, place the smoking board with salmon on the right side of the Braaimaster. Allow the salmon to cook slowly to a core temperature of 50°C. You can also cook the salmon faster on the hot (left) side of the Braaimaster, just check the core temperature regularly.
Place the lemon juice, zest and ¾ of the dill in a measuring cup and puree smooth with a hand blender. Finely chop the remaining dill and add to the measuring cup along with the olive oil. Season the dressing with sea salt and pepper.
Serve the salmon on the cedar smoking board. Pour the dressing over the roasted vegetables and serve with the baby potatoes.
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