Prep Time: 1 1/2 hours

Cook Time: 20 minutes

Serving: 4-6 people

A Word From The Cook

“flavours + presentation makes this to die for”

Ingredients

• 1 bunch Cilantro
• 2 Tbsp Lemon Zest
• 1/2 Cup Soy Sauce (I prefer the reduced sodium & gluten free)
• 2 Tbsp Fresh Ginger (grated)
• 3 Cloves Garlic (pressed)
• 2 Tbsp Lime juice
• 1 Salmon filet (I recommend 1/2 lb per person as the right portion)
• 1/4 Cup Honey
• 3 Green Onions (thinly sliced into rounds)
• 2 Red Chilies (seeded and very thinly sliced – length ways)
• 1 Cedar Plank

Instructions

1. Pre soak the cedar plank for at least 2 hours (I like to use a baking sheet, with the cedar plank on  it covered in water – use a glass filled with water to weigh it down)
2. Pick 1 cup of leaves off the Cilantro saving the stems.   Finely chop the Cilantro stems.
3. Combine the Cilantro stems, lemon zest, soy sauce, ginger, garlic and lime juice and mix well.
4. In a glass baking dish that fits the salmon, pour the marinade over the salmon, rubbing in the pieces of Cilantro stems, garlic and ginger.   Cover and marinate in the fridge for 1 hour.
5. Heat the BBQ to high.
6. Remove the salmon from the marinade and place on the cedar plank.
7. Drizzle the honey over the salmon and brush to coat the whole filet.
8. Grill, offset from the heated portion of the BBQ for 20-25 minutes.
9. When done (check to see that salmon is done by opening pieces and ensuring it is light pink – don’t worry about wrecking the presentation the ‘forked’ salmon showing the inside next to the BBQ sticky outside is perfect presentation mode) place on a plater (whole).
10. Garnish with Cilantro leaves, slivered chilies, and green onions.
11. Squeeze the juice from the zested lemon over the salmon and serve.