Salmon with Lemon and Ginger Rub, Fennel Salad and Dill Sauce. Whether you’re entertaining or just cooking for the family this delectable salmon is sure to be a crowd pleaser.
1 cedar wood grilling plank
2 lemons, finely grated zest only
2 tsp fennel seeds
1 tsp coarse sea salt
1 tsp black peppercorns
1 tsp raw sugar
1⁄2 tsp ground ginger
1⁄2 tsp garlic granules
2 fennel bulbs
5 tbsp lemon juice
1 tbsp honey
8 tbsp olive oil
6 tbsp dill sprigs, roughly chopped
250g crème fraîche
4 salmon fillets
Preheat oven to 50°C. To make lemon and ginger rub, spread lemon zest on a baking tray. Place in oven for about 10 minutes to dry out. Remove and set aside to cool. Place fennel seeds in a frying pan and dry-roast until fragrant. Set aside to cool. Use a mortar and pestle to grind fennel seeds, salt and peppercorns until fine. Add zest and sugar. Grind again until fine. Mix through ginger and garlic.
To make fennel salad, cut fennel bulbs in half. Remove stem by cutting out a wedge. Thinly slice fennel and place in a large bowl. Toss with lemon juice, honey and 5 tablespoons of the oil. Add 2 tablespoons of the dill, season, toss and set aside in the fridge.
To make dill sauce, mix crème fraîche with 1 tablespoon of the remaining oil and 2 tablespoons of the remaining dill. Season and set aside in fridge.
Preheat barbecue grill plate to medium. Sprinkle spice rub over salmon. Press down lightly. Cover and set aside in fridge for 15 minutes to infuse. Remove from fridge and set aside to bloom. Place plank, smooth-side up, on grill plate. Close lid for 5 minutes. Remove plank from grill plate. Turn over and lightly brush with the remaining oil. Place salmon on top. Return to grill plate. With lid down, cook for 12-15 minutes or until cooked to your liking. To serve, drizzle salmon and dill sauce with remaining oil and garnish with remaining