Wooden planks are a great way to cook fish on the grill as they stop the fish from sticking to the metal grate. I use cedar planks, but there are other varieties of wood that lightly flavour the fish. The wooden planks are soaked in cold water first to prevent them burning over the hot coals.
- 450g centre-cut salmon, skin on
- ½ cup/125ml sake
- ¼ cup/60ml olive oil, plus extra for drizzling 1 tablespoon wasabi powder
- pinch of sea salt
- 10 shishito peppers, thinly sliced
- cracked black pepper
- 2 lemons, quartered
- cedar plank, 18 x 38 cm
- Soak the cedar plank in cold water for a minimum of 3 hours, up to a maximum of 24 hours. Rinse the salmon under cold water and pat dry with paper towels. Place in a ceramic baking dish.
- In a small bowl, whisk together the sake, olive oil, wasabi powder and sea salt. Pour over the salmon and marinate for 20 minutes.
- Heat the grill/barbecue to medium-high. Place the wet plank on the grill and leave it there for 6–8 minutes until the wood is charred on one side. Turn the plank over.
- Remove the salmon from the marinade and place on top of the charred side of the plank. Sprinkle with the sliced shishito peppers and some cracked black pepper. Close the lid of the grill and cook for 15–20 minutes until the salmon is cooked. Times may differ depending on the thickness of the fish, so check for doneness by inserting a sharp knife into the fish – the flesh should be opaque in the middle.
- Serve on the plank with the lemons and drizzle with a little extra olive oil.
Recipes are from Feast from the Fire by Valerie Aikman-Smith, with photography by Erin Kunkel. It is published in hardback by Ryland Peters & Small.