Cedar Smoked Salmon

Ingredients:

1 side of salmon, cleaned with skin on
¼ cup (60ml) maple syrup
1 teaspoon (5ml) cracked pepper
The juice of 2 lemons
¼ cup (60ml) olive oil
Salt and pepper to taste
1 cedar plank, soaked in water for 1 hour

Asparagus/Fennel Salad:
2 bunches of asparagus
1 head of fennel, sliced ½ inch
1 tablespoon (15ml) fresh thyme
¼ cup (60ml) olive oil
The juice of 2 lemons
Salt and pepper to taste


Method:

1. Place the salmon on a non-reactive tray. In a small bowl mix together maple syrup, lemon juice, olive oil and pepper. Pour over salmon to coat evenly. Cover with plastic wrap and let marinate for 20 minutes in the refrigerator.
2. Preheat the barbeque to 190°C
3. Place the cedar plank down on the heated grate. Close lid of barbeque and wait for ceder plank to start smoking. Once it is smoking, place the salmon on top of plank, close the lid and let cook for 15 minutes until the flesh is just translucent in the centre of fish. The cedar plank will smoulder; make sure it does not catch fire by spraying water on plank if necessary. When salmon is cooked to desired doneness carefully remove salmon from grill using tongs or a large spatula. Serve directly on plank for a outstanding presentation.
4. Let the salmon cool. Preheat barbeque to 190°C. Oil grill to prevent sticking.
5. Trim the woody end of asparagus. Slice the fennel bulb leaving the core intact into ½ inch pieces.
6. Drizzle the asparagus spears and fennel with oil and season with salt and pepper.
7. Place the asparagus and fennel on grill. Grill asparagus for approximately 2 minutes turning when a bright green colour is achieved and golden brown marks appear. For the fennel cook for approximately 1 minute per side or until nice golden char marks are achieved. Remove from grill and place on tray. Let cool.
8. Place asparagus, fennel and smoked potatoes on a large serving platter.
9. Drizzle with olive oil, lemon juice, thyme and season with salt and pepper.
10. Serve chilled.