We've teamed up with our friends at Big Green Egg to share this tasty herbed side of salmon using their EGG barbeques!
If it will fit, the side of salmon can be cooked whole. If it won’t, just cut it in half. The thinner edges will be a little more cooked than the middle, so share out different sections when serving. This is a wonderful summer centrepiece. For a more classic hot smoked salmon flavour, free to experiment with a few woodchips.
Serves: 4 - 6 people
- EGG set up: indirect with ConvEGGtor legs up and Stainless Steel Grid on top
- Recommended charcoal: Oak & Hickory
- EGG target temperature: 90–110°C
- Cooking time: 40 minutes, or until you reach an internal temperature of 45-50°C
- 1 side of salmon, centre cut (the thickest section), or a large trout fillet (about 600g)
- Extra-virgin olive oil, for brushing
- Salt and freshly ground black pepper
- 2 large shallots, finely chopped
- Finely grated zest and juice of 1 lemon
- A couple of small bunches of herbs (tarragon, chervil, chives or flat-leaf parsley), leaves and stalks separated and roughly chopped
Brush the salmon fillet all over with a little olive oil and lay on a baking tray. Season generously with salt and pepper, then top with the shallots, lemon zest and the chopped herb stalks. Leave to marinate for a bit before lighting the EGG.
Place the tray on the grill, close the lid and bake the salmon for about 30–40 minutes. You can tell it is done when the fish feels just firm to the touch and the white juices are just starting to break through the surface. You can rest it for 10 minutes then serve right away, or let it rest, covered in foil, for up to 2 hours before serving.
Gently brush the herbs and shallots off the salmon and add a squeeze of lemon juice, keeping the remaining lemon to serve as wedges at the table. Pull the salmon into big flakes and put onto a big platter or onto plates, topped with the chopped herb leaves.
Serve with a salad of raw vegetables and leaves, grilled vegetables, or whole baked beetroot.
Recipe © Cooking on the Big Green Egg, Quadrille 2021. Author: James Whetlor Photographer: Sam Folan
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