- Onions
- 4 skinless sweet onions (cut in half)
- 1 lime juiced and zest
- Tablespoon light olive oil
- 2 tablespoons sweet sherry
- ½ tablespoon sherry vinegar
- 1/8 teaspoon ground nutmeg
- Malden salt
- Black pepper
- 1 plank of oak 2 ½ cm thick soaked for 24 hours in room temperature water
- 2 sides skinless wild Alaska king salmon
- Butchers string
- Maple Glaze
- 250g maple syrup
- 20g Malden salt
- 75g sherry vinegar
- 75g light olive oil
Alyn Williams' Barbequed Wild Alaska King Salmon
Ingredients
Method
• Skin the onions and cut in half through the root so the leaves don’t come apart
• Cover with fresh cold water in a pan, bring to the boil and immediately remove from the heat
• Remove the onions to a bowl and mix in all the other ingredients, toss the onions through the mixture to get thoroughly coated
• Wrap in a tin foil pouch (big square of double thick foil) leaving a little hole at the top for steam to escape
• Cook the onions at the side of the barbeque on the coolest spot slowly for approx. 1 hour. The juices will evaporate leaving you with a sweet, sticky soft onion. Remove when ready and crush lightly with the back of a fork
• Drain the oak plank for half an hour then get it hot on the barbeque
• Mix all of the maple glaze ingredients together until well incorporated
• Brush the salmon liberally on a tray with the glaze. Use the tray to catch any runoff for further use
• Tie the two sides together using the lengths of butcher’s string (as the picture shows)
• Put the salmon on the plank and close the lid to create a bit of steam and smoke for the first 10 minutes, then cook with the lid open
• Turn the salmon a couple of times while cooking. It should take about 30 minutes to cook through but remain pink in the middle. Keep brushing the salmon with the glaze throughout cooking
• Once cooked, remove the string and slice into portions for serving with the sweet onions on the side
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