OVERVIEW
Of all the things I cook, this maple-glazed salmon is everybody’s favourite. If I was to ask the family, this is what they want. If I was to ask guests who have come round before, they’d say this is a real winner. It’s moist, it’s sweet from the maple, it’s got the smoke of the barbecue, and the earthiness of the beetroots. And there’s a real connection between what people think tastes good and what is visually impressive, and when you take a magnificent side of salmon off the EGG, your mouth is watering before it’s anywhere near you.
I cooked the salmon on an Alder Cooking Plank, which adds an extra layer of subtle smoky flavour, but you could lay your bed of herbs directly on the grid. I’m a big user of the EGGspander System. Here, it means I can reheat the beetroot and onion while the salmon is still cooking.
CURE YOUR SALMON
Dry the salmon by patting it with kitchen towel. Mix together the salt and sugar to create your cure. Sprinkle a small amount of the salt-sugar mixture on the base of a dish large enough to take the salmon. Place the salmon skin-side down on top, then cover with the remainder of cure. Finally, drizzle with maple syrup.
Leave in the fridge for 8-12 hours to cure.
PREP YOUR VEG
Top, tail and peel the beetroots and chop them into 2-3cm cubes. Peel and quarter the red onions.
Peel and bruise 2-3 garlic cloves and add these to a Cast Iron Skillet along with the onion and beetroot. Cover with 3 tbsp olive oil and a good splash of balsamic vinegar. Season with sea salt and course-ground black pepper and add a couple of sprigs of fresh rosemary.
SET UP YOUR EGG
Soak an Alder Cooking Plank and a handful of Premium Woodchips – they can sit in water for anything from an hour to overnight.
Set up your EGG for direct cooking using the EGGspander System, with the ConvEGGtor Basket in place. Your target temperature is 180°C.
When the EGG is up to temperature place the garlic bulb for the whipped feta directly onto the coals to dirty cook for 10 minutes or so, until soft and squishy.
COOK THE BEETROOT
Install a Stainless Steel Grid. Cut your lemon in half and place both halves cut-side down above the heat for a few minutes to char a little and take on some smoky flavour. Place the Skillet in the EGG and bake your vegetables for 30-40 minutes.
MAKE THE WHIPPED FETA
Squeeze 2-3 of the soft smoky garlic cloves into a food processor, then add the yoghurt, feta, a dash of olive oil and a squeeze of the charred lemon and season with salt and pepper. Blitz to a loose paste consistency.
CHANGE YOUR SETUP
When the beetroot has finished cooking, remove the Skillet from the EGG and set aside to cool. It will be reheated before serving.
Switch the EGG to indirect cooking by adding two Half Moon Baking Stones to the bottom left and bottom right positions, with the Stainless Steel Grid above. Bring the temperature of your EGG down to 120-140°C, then sprinkle some Premium Woodchips on the coals.
While the EGG is cooling down, remove the salmon from the fridge. Wash off the cure, dry with kitchen towel, then brush the fish on both sides with more maple syrup.
COOK YOUR SALMON
Lay the herbs on the pre-soaked Alder Cooking Plank to create a bed for the fish. Lay the salmon on top, then place the plank onto the grid.
Leave to slowly smoke for about 1 hour 15 minutes, until the fish reaches an internal temperature of 65°C. Brush the salmon with more maple syrup a few times through the cook.
REHEAT YOUR VEG
Around 20 minutes before the end of the cook, install the 2-Piece Multilevel Rack. Place the Skillet on the rack to reheat the beetroot and onion. If the veg isn’t quite warm enough to serve when the fish is ready, leave the salmon to rest for a few minutes while you crank up the heat.
Spread the whipped feta on a serving plate, spoon the baked beetroot and onion mixture over the top (being sure to spoon up some of the juices). Sprinkle with fresh chopped rosemary and for some extra decadence, a drizzle of honey. Serve alongside the salmon.
