Salmon with Ginger-Maple Syrup Marinade From the Smoker

In a small saucepan, simmer maple syrup, ginger, 3 tbsp soy sauce, garlic, juice of one lemon, salt and pepper for about 30 minutes until the liquid has reduced to about 250 ml. Cool (this can be made up to 2 days in advance, keep refrigerated and bring to room temperature before marinating).

Water the board about 6-24 hours before grilling.

Bring the smoker to 175 °C.

Pat down the board and lightly oil the surface*. Place the salmon side down on the board, skin side down.

Place half of the marinade in a small saucepan with the remaining tbsp. juice of one lemon and heat gently – it will serve as a sauce later.

Brush the surface of the fish with the other half, season with salt and season with pepper.

Place the board in the smoker, attach a meat thermometer and grill smoke until a core temperature of 53 °C is reached (takes about 35-40 min).

Serving: Jasmine rice mixed with fine strips of 3 carrots and 2 young leeks sautéed in a tiny bit of butter.

Ginger hot marinade, great!

In the original

the fish is cooked on the board (35 min) or on the baking tray (20 min) on a bed of spring onion greens in the oven at 175 °C.

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