Am I the only one that loves the smell of cedar on the barbecue and even better, with the scents of well seasoned salmon smoking on the cue’? Well, if I am or am not, once you try this Pear Ginger BBQ recipe you’ll be a believer.
What you’ll need
- 2.5 cups of white or rosé wine
- 1 pear
- 1/4 cup of ginger
- 3 tablespoons of black pepper
- 1.5 tablespoons of salt
- 1 teaspoon of paprika
- 1 kg of salmon
Putting it together
- Rinse your salmon with room temperature water and put it in a bowl
- Pour the wine over the salmon. It will act and serve the same purposes as lemon and or vinegar. I used rose wine as I had some left over in the fridge, but admittedly, I normally use white wine for fish
- Let the salmon sit in the wine for roughly 30 minutes and then pour the excess wine down the drain. (Don’t feel bad about this move. Once the salmon is cooked and you taste it, you’ll appreciate the 30 minutes your salmon had to commingle with your left over wine.)
- Add the black pepper, salt, and paprika to the bowl and rub it in thoroughly
- Take your pear and cut it up into cubed pieces
- Chop your ginger up as well
- Take the pear and the ginger and grind them in a until you make a paste
- Take the pear and ginger paste and rub that thoroughly on to your salmon and let it sit for a few hours
- Grab your cedar plank and soak it for at least an hour. Most soak their planks in water, but this time I chose to use apple cider for additional flavouring
- After your salmon has sat for a few hours and absorbed all of your seasoning, place the plank on your barbecue and set the salmon on top
- Cook the salmon at 350° for 20 minutes, and that’s it!
You’ll find that the blend of the pear, ginger, apple cider and cedar is unbeatable, and not to mention your guests will class you as a salmon maverick when it comes to the barbecue.
Drop me a line and let me know how you used this delectable Pear Ginger BBQ Salmon recipe to delight!