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Smoked salmon with asparagus and baby potatoes

Cedar wood smoked salmon with asparagus and baby potatoes by the Braaimaster.In the Braaimaster, salmon is slowly cooked on a cedarwood plank. The baby potatoes are cooked with garlic, rosemary, and thyme. Grilled white asparagus with lemon zest and sea salt complete the dish. Recipe for 4 people.

Ingredients

fresh dill
Red chili (finely chopped)
Salmon fillet without skin
Lemon (thinly sliced)
hoisin sauce
Orange (thinly sliced)

Garlic bulb
Baby potatoes
Fresh rosemary
Extra virgin olive oil
Pepper and salt
Fresh thyme

White asparagus
Olive oil
Lemon zest
Sea salt flakes

Braaimaster
Earthenware stew pot or Dutch Oven
Cedar wood smoking plank
Heat-resistant gloves

Preparation

  1. Soak the cedar plank in water for at least 30 minutes. This prevents the wood from burning and ensures gentle cooking.
  2. Light the Braaimaster. Use a small bed of coals under the earthenware stew pot or Dutch Oven. The airflow creates extra heat.
  3. Halve the baby potatoes (especially the larger ones) and place them in the earthenware stew pot or Dutch Oven.
  4. Cut the garlic bulb in half and place both halves among the potatoes. Add a generous sprig of rosemary and thyme.
  5. Season the potatoes with salt and pepper and drizzle generously with olive oil.
  6. Close the earthenware stew pot or Dutch Oven with the lid and place it over the fire. Optionally, place a few coals on top. Let the potatoes cook for about 50 minutes. Stir carefully halfway through and check regularly.
  7. Place the skinless salmon on the soaked smoking plank and brush with a layer of hoisin sauce.
  8. Slice thin pieces of lemon and orange and lay them overlapping on the salmon. Optionally, add some finely chopped red chili.
  9. Place the smoking plank on the side of the Firebox or in a spot with indirect heat. Let the salmon cook gently for 15 to 20 minutes until it flakes apart and is just no longer translucent.
  10. Meanwhile, cut off the tough ends of the asparagus and brush them with olive oil.
  11. Grill the asparagus directly over hot coals until they have nice grill marks. Remove from the heat and sprinkle with lemon zest and sea salt flakes.
  12. Serve the salmon directly from the plank, garnished with fresh dill. Divide the grilled asparagus and potatoes among the plates. Optionally, finish with some extra olive oil or lemon zest for freshness.