Salmon fillet with vegetables and lemon butter
Recipe
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35 minutes
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20 minutes
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55 minutes
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4 pieces
The Smoking Tower by Big Green Egg is a multifunctional accessory that allows you to cook at different levels simultaneously using the included cedar Wooden Grilling Planks and the stainless steel grid. This means you can cook the various ingredients at the same time. Chef’s tip: choose ingredients that require the same cooking time. Want to smoke sausage or fish yourself? Hang them from the hooks provided on the rods of the Smoking Tower. For direct cooking, place the Smoking Tower directly on the Stainless Steel Grid on the fire ring. For indirect cooking, place it on the convEGGtor. In this recipe for the kamado, we make a complete meal at different levels using this handy tool: salmon fillet with green asparagus, sweet potato, tomato and lemon butter.
INGREDIENTS
Salmon
- 650 g salmon fillet with skin
- 1 tbsp mild French mustard
Potato
- 1 small orange sweet potato
- 1 small purple sweet potato
- 2 tbsp mild olive oil
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 tbsp grated Parmesan cheese
Vegetables
- 4 green asparagus
- 2 tbsp olive oil
- 2 pomodori tomatoes
- 2 tbsp panko breadcrumbs
Butter
- 2 wedges of organic lemon
- 150 g butter
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the convEGGtor to a temperature of 170°C. Check the salmon fillet for bones and remove any you find. Place the salmon fillet skin-side down on a cedar Wooden Grilling Plank from the Smoking Tower. Sprinkle with salt and pepper and brush the top and sides with mustard.
- Wash the sweet potatoes and pat them dry. Using a mandolin, shave the potatoes into thin slices. Stack several slices and cut out rounds with a round cutter (Ø 3 cm). Repeat with the rest of the potato slices. Pour the olive oil into a bowl, dip the potato slices in it and lay them, overlapping like roof tiles, on the second Wooden Grilling Plank, alternating the colours. Remove the needles from the rosemary sprig and the leaves from the thyme sprig, and chop finely. Sprinkle the herbs and the Parmesan cheese over the potato slices.
- For the vegetables, bring a pan of lightly salted water to the boil. Cut the hard undersides off the asparagus, add them to the boiling water, and blanch for about 1 minute. Drain, rinse the asparagus with cold water, and drain. Drizzle them with 1 tablespoon of the olive oil, place them on the grid of the Smoking Tower, and sprinkle with salt and pepper to taste. Cut the pomodori tomatoes into 2 cm thick slices and place them next to the asparagus on the grill. Mix the remaining tablespoon of olive oil with the panko and spread it over the tomato slices.
METHOD
- Slide the grid with the vegetables into the bottom level of the Smoking Tower, the smoking board with the potatoes into third level, and the salmon into fifth level. For the butter, add the lemon wedges and butter to the Cast Iron Sauce Pot. Place the Smoking Tower on the convEGGtor and the Cast Iron Sauce Pot next to it. Cook for about 12 minutes until the salmon fillet reaches an internal temperature of 42°C; measure this with the Instant Read Thermometer. Once the butter has melted in the Cast Iron Sauce Pot, add a piece of glowing charcoal to the butter for an extra smoky flavour if needed. Wait until the butter is browned out and remove the pan from the EGG.
- Cut the salmon fillet into eight equal slices and divide them with the sweet potato, green asparagus and tomato among the plates. Drizzle with the lemon butter.
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SMOKING WOOD, WHAT TO USE WHEN
Smoking with wood chips, wood chunks and wooden grilling planks