100
min
Mains

Grilled Salmon on Cedarwood with Cucumber Noodles

Tip:

Cedar boards are available at homeware stores or hardware stores.

Recipe courtesy of: Ontario Greenhouse Vegetable Growers Association

These Canadian ingredients are available at your local supermarket.

4 people
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Ingredients

  • 1 cedarwood board, approx. 15 x 35 cm
  • 2 salmon fillets, 680 g in total
  • 6 tbsp dijon mustard
  • 90 g brown sugar
  • salt, ground pepper
  • 3 cucumbers, peeled
  • 30 g butter
  • ½ tsp lemon peel
  • 1 tsp lemon juice
  • sprouts for the garnish

Preparation

  1. Soak the cedarwood board in salt water for about an hour, then let it drain.
  2. Season the salmon fillets on both sides with plenty of pepper and salt. Place skin side down on the board. Spread mustard on the fillets and sprinkle with sugar.
  3. Preheat a grill with a lid in one area to medium to high heat. Place the salmon with the cedarwood board on the grill, but not directly on the preheated area, and grill with the lid closed for 20-30 minutes until the fish is well cooked. The cooking temperature in the grill should be around 135°C.
  4. In the meantime, cut the cucumbers in half lengthwise, remove the seeds and cut them into long, 0.25 - 0.5 cm thin strips (julienne). Blanch the “cucumber noodles” in boiling salted water for 1 minute and let them drain in a colander. Then dive into ice water. Drain the cucumber noodles and pat dry with a clean kitchen towel.
  5. Melt butter in a pan over medium heat. Briefly cook the cucumber noodles together with the lemon peel and lemon juice, season with pepper and salt. Toss noodles and mix thoroughly.
  6. Arrange the cooked salmon on the cucumber noodles and serve garnished with sprouts and thin slices of lemon.

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