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Simple, healthy, delicious, and a new spin on the “bonbon!” You’ll love these Cedar-Planked Salmon Bonbons! Plus, they cook in less than an hour.
Serve with jasmine rice, vegetables, or a salad for a heart-healthy meal.
Ingredients
For 6-8 people: Side of salmon, cut into 1-inch cubes, skin on, bones removed
For smaller groups: purchase pre-cut filets, skin-on, cubed
4-6 mini sweet red, orange, and yellow peppers, sliced thin
Scallions sliced thin with the greens
Prepared pickled ginger
Orange zest – optional
1 cup mayo
Soy sauce or Ponzu sauce
Prepared Wasabi, optional
4 Fresh limes
Salt and pepper to taste
4-5 Cedar planks
Instructions
Indirect Heat: use the convEGGtor with the Cast Iron Grate over higher heat – 400°F/200°C. This method keeps the planks from burning and allows the smoke to swirl around the salmon, creating a kiss of smoke on all sides.
Direct Heat: cook at a lower temperature – 300°F/148°C
Set Big Green Egg for indirect cooking with convEGGtor at 400°F/200°C.
Soak Big Green Egg Cedar Planks in water for about 30 minutes before cooking.
Method
Place cubed salmon on planks, skin side down. Season to taste and cook for about 20-30 minutes until salmon reaches an internal temperature of 140°F/60°C. Remove from heat and let rest for about 2 minutes. Combine mayo in a bowl with soy sauce or ponzu to taste. Squeeze fresh lime juice into the mixture and add wasabi if you like it spicy. Squeeze fresh lime over salmon and top with pickled ginger, slices of sweet peppers, and scallions, and drizzle with mayo ponzu sauce.
