Time to up your BBQ game this bank holiday! We guarantee your mates will be impressed with this unique way of cooking salmon on an open fire and we’ve not forgotten the veggies too with this stunning charred treviso salad.
CEDAR PLANK SALMON with sake
Wooden planks are a great way to cook fish on the grill as they stop the fish from sticking to the metal grate. This recipe uses cedar planks, but there are other varieties of wood that lightly flavor the fish. The wooden planks are soaked in cold water first to prevent them burning over the hot coals.
1 lb/450 g center-cut salmon, skin on
½ cup/125 ml sake
¼ cup/60 ml 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, 7 x 15 inches/ 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.
Charred Treviso SALAD
Charred Treviso bathed in an anchovy and almond dressing is a delicious accompaniment to any cookout. It’s a hardy but milder relative of radicchio and has pretty, long leaves that are tinged with green and white. The anchovy and breadcrumbs add sweetness to this salad.
½ cup/55 g almonds, roughly chopped
2-oz/56-g can of anchovies
2 cups/100 g panko breadcrumbs
3 tablespoons salted capers
¼ cup/60 ml olive oil
4 small Treviso chicory/ radicchio, cut in half lengthwise
¼ cup/30g grated Parmesan
cracked black pepper
oil, for brushing the grate
Place the almonds and anchovies (there’s no need to drain them) in a food processor and pulse to a rough consistency. Pour the mixture into a bowl and add the breadcrumbs, capers, and half the olive oil.
Toss together and season with pepper.
Heat a pan over a medium–high heat, add the breadcrumb mixture, and toast until golden brown. Set aside. Heat the grill/barbecue to medium–high. Brush the grate with oil.
Place the Treviso on a baking sheet and brush with the remaining olive oil. Grill for 2–3 minutes on each side until slightly charred and wilted.
Remove them to a platter and scatter with the breadcrumb mix. Sprinkle with the Parmesan, if using, and season with a little more black pepper.
These recipes are from Feasts from the Fire by Valerie Aikman-Smith, photography by Erin Kunkel © Ryland Peters & Small