WITH HOISIN, ORANGE, RED BELL PEPPER AND SESAME SEEDS

FOR 4 PERSONS

Ingredients:

Hoisin lacquer

100 g hoisin sauce
1 teaspoon orange zest
1 teaspoon ginger zest
1 teaspoon lime juice
Salmon 4 pieces (100/150 grams)

Other

Orange segments, remove skin and seeds
Red bell pepper, sliced, seeded
Sliced coriander
Sesame seeds
Lime wedges
Cedar plank

Place the cedar plank in the water and make sure it stays submerged. Leave the board in the water for at least half an hour.
Light the Braaimaster and wait until you have enough embers.
Combine the hoisin sauce, orange zest, ginger zest and lime juice.
Arrange the salmon side by side on the cedar plank and spread the hoisin salad. Garnish with orange and red bell pepper segments and sprinkle with sesame seeds.

TIP: It’s important that the cabbages are not directly under the cedar plank. Slide them in from all sides so that the heat passes over the board and it doesn’t burn. Slide an inverted plancha over the grill for extra heat from above. The idea is for the board to smoke a little. This will enhance the flavor of the salmon.

Salmon is cooked when it turns slightly pink. Garnish with coriander and lime wedges.