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