Tonight’s Sarafino Summer Supper? Cedar plank salmon grilled to perfection with our Lemon Dill Mustard 🍋 Fresh, grainy and tangy, our Lemon Dill Mustard is an easy way to add a pop of flavour to any summer dish.
Ingredients
- 1lb Salmon (with skin on, whole fillet)
- 2 tbsp Virgin Olive Oil – Olearia San Giorgio
- 3 tbsp Lemon Dill Mustard – Sarafino
- 1 tsp Mayan Sea Salt
- 1 tsp Black Peppercorns
- 1/2 fresh lemon
- 1/2 tsp lemon zest
- 1 tbsp Dark Maple Syrup – Sarafino
- Aspro Extra Virgin Olive Oil – Olearia San Giorgio
- Western cedar plank for cooking salmon
DIRECTIONS
- Soak cedar plank in water.
- Prepare the marinade:
- In a bowl, whisk together Lemon Dill Mustard, juice from 1/2 of a lemon (squeezed), lemon zest, Virgin Olive Oil, Dark Maple Syrup, sea salt, and ground black peppercorns
- Marinate salmon in mixture for at least 30 minutes
- Preheat barbecue to a minimum of 400F.
- Place fish on Western cedar plank. Then put the plank in the middle of the barbecue over medium heat, with the far sides of the barbecue on high.
- Cook for approximately 30 minutes, or until fish reaches an internal temperature of 145F. Brush excess marinade over salmon as its cooking.
- Remove from heat. Finish with Aspro Extra Virgin Olive Oil and a dollop of Lemon Dill Mustard.
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