Sauce 400 ml Coconut milk 30 grams of Coconut oil 15 grams of Fresh Dill 10 grams of Fresh ginger 4 cloves of Black garlic 1 Lime 1 Red bell pepper 1 Red pepper 1 Shallot
Garnish 2 stems Spring onion
Cedar plank Peeler Grate Skillet
Prepare all ingredients for the hot smoked salmon in coconut sauce. Place the cedar planks in the water for at least 30 minutes.
Prepare the barbecue at 185 gr. C. with the indirect method.
Check the salmon side for any bones that are still present and remove these. Sprinkle Braai Rub No.1 generously on the salmon side. Let it soak slowly.
For the coconut sauce, grate the fresh ginger. Scrub the lime and grate half the zest. Cut the lime in half. Keep 1 half, cut the other half into wedges, keep these for garnish. Remove the stems from the fresh dill and chop it finely, keeping a little of the dill for garnish.
Wash the red bell pepper and cut it into small cubes. Finely chop the shallot. Remove the seeds from the red pepper and cut it into half rings. Chop the black garlic cloves into small pieces.
For the garnish, cut the spring onion into thin rings. Keep this together with the lime wedges and half of the fresh chopped dill to garnish the hot smoked salmon in coconut sauce.
Place the cedar planks on the barbecue and let it heat up. As soon as these are warm turn the cedar planks over and place the salmon on them. Smoke the salmon on the cedar planks above the indirect zone to a core temperature of 52 gr. C.
Melt the coconut oil in the skillet and fry the finely chopped shallot. After 3 minutes, add half the red pepper rings and black garlic. Fry these briefly. Then add the red bell pepper cubes along with the lime zest and grated ginger. Bake this for a while until it starts to smell.
Deglaze it with the coconut milk and let it simmer for a while. Boil it for about 5 minutes, stirring occasionally, until it has thickened somewhat. Squeeze the juice of half a lime and sprinkle half of the finely chopped dill into the sauce, stir it into the sauce.
If the hot smoked salmon has a core temperature of 52 gr. C. cut or break it into approximately 4 pieces. Place the warm smoked salmon in the warm coconut sauce. When the coconut sauce is simmering, remove the skillet from the barbecue.
Garnish the hot smoked salmon in coconut sauce by sprinkling the fresh chopped dill, spring onion rings over the salmon and coconut sauce. Divide the lime wedges along the salmon. Serve the hot smoked salmon in coconut sauce in the skillet.