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Serves: 3

Layered Smoked Salmon

Prep Time
20 min.
Cooking Time
20 min.
Method
Indirect
Prep Time
20 min.
Cooking Time
20 min.
Method
Indirect

Ingredients

Salmon  Recipe  Image 346X318
  • 2 red peppers, large
  • 3 salmon fillets, skin on
  • 200g smoked pancetta
  • 2 tbsp clear honey
  • Hickory wood chips, soaked for 20 minutes

Instructions

    Straight from the Weber Grill Academy, this smoked salmon dish is perfect for those late Summer barbecues.

    Method:
    • Blacken the peppers, either over a chimney starter or directly on the flavourizer bars.
    • Place the pepper into a resealable bag and allow to sweat for 10 minutes.
    • Place the pancetta on a stainless tray and grill over direct heat for 5 minutes.  Remove from the tray and allow to cool.
    • Peel the blackened skin off the pepper and slice into strips the same size as the salmon fillet.
    • Brush the salmon fillets with honey and place the pepper on top.
    • Finely chop the crispy pancetta and sprinkle on top of each salmon fillet.
    • Using the roasting method and a handful of hickory chips added to the coals, smoke for 10 – 15 minutes. If using a gas barbecue, pierce the base of a drip pan, add the Hickory Chips and place over direct heat.
    • Serve with a garnish of salad leaves on the side.
Ingredients
Instructions

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