Serves: 4
Prep time: 20 minutes
Heat: direct medium heat 180°–230°C
Braaing time: 20–30 minutes
Special equipment: 1 untreated cedar plank, 30–40cm long and 1–1.5cm thick, soaked in salted water for at least 1 hour
Ingredients:
- 2 slices firm white bread, crusts removed
- 2 garlic cloves
- 125ml hazelnuts, lightly toasted and skinned
- 3 Tbsp fresh lemon juice
- 125ml extra virgin olive oil
- 4 Tbsp fresh flat-leaf (Italian) parsley leaves
- Coarse sea salt
- Freshly ground black pepper
- 1 side of salmon (skin on), about 1kg
- 125ml brown sugar
Soak the bread briefly in water, squeeze dry, and set aside. Combine the garlic and hazelnuts in a food processor and process until the nuts are finely ground. Add the bread and lemon juice and process until smooth. With the motor running, add the oil in a slow, steady stream. Add the parsley, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and pulse quickly. Season to taste with additional salt, pepper and lemon juice, if desired. Cover with cling lm and chill until required.
Prepare the braai for direct cooking over a medium heat. Remove any remaining pin bones from the salmon. Cut the salmon crossways to make 4 servings, but do not cut through the skin. Generously season with salt and pepper.
Place the soaked plank over direct medium heat and close the lid. After 5–10 minutes, when the plank begins to smoke and char, turn the plank over and then place the salmon on the plank. Carefully sprinkle the brown sugar over the entire surface of the salmon. Close the lid and let the salmon cook for 15–20 minutes until lightly browned on the surface for medium rare, or longer for more well done. The cooking time will vary according to the thickness of the salmon. Serve warm with the sauce on the side.
