This is another Barbecue recipe that originates in Australia. Sheila is not a fan of Salmon, but this is her favourite way of cooking salmon. For the wood chips we prefer apple wood, you can get these at any garden center selling barbecues.
The important thing is you will need a kettle barbecue….but, believe me it will be worth your while.
INGREDEINTS Serves 4
4 x 200g thick salmon fillets, bones removed, skin left on
1 tablespoon dark run
Snowys secret rub
1 tablespoon soft brown sugar
1 tablespoon salt flakes
1 tablespoon tomato ketchup
1 tablespoon soy sauce (low salt if you can get, other wise reduce the salt flakes)
1 tablespoon CAJUN SPICE MIX
METHOD
To make the rub, combine the brown sugar, Cajun spice, and salt, then mix in the soy sauce and tomato ketchup.Wash the salmon with the rum and leave to marinade for 30 minutes.
Then massage the rub into the salmon and leave to marinate in the fridge for 2 hours.
Remove the salmon from the fridge and leave to come to room temperature.
Prepare a kettle barbecue for indirect cooking, build a small charcoal fire on both sides of the grill, allow it to burn quite low. Add two handful of apple wood chips to both sides, and allow them to start smoking, with the lid on.
A Thermometer should read 80-100°C
Place the salmon on the grill, away from the heat source. Replace the lid and smoke for 30 – 40 minutes.
Remove from the barbecue and allow to rest before serving.
Served with SPANISH POTATOES and a chilled glass of Loire White Wine.
Original Recipe Outdoor Ben O’Donoghue
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