This dish contains the following allergens: Fish, mustard
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500g
quality salmon
20g
coarse salt
50g
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
50ml
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
100ml
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
17oz
quality salmon
0.7oz
coarse salt
1oz
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
1fl. oz
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
3fl. oz
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
Utensils
Step 1
To cure the salmon, mix together the coarse salt and light brown sugar. Pack onto the surface and sides of the salmon. Cover and leave in the fridge for 8 – 12hrs. After this time thoroughly wash the salmon removing all the salt and sugar and pat completely dry. Sit in the fridge for a few hours to form a ‘pellicle’ (slightly tacky surface that forms that smoke can adhere to).
Step 2
When you’re ready to make the dish, soak a food grade cedar plank for two hours if using, otherwise this works just fine in the accompanying roasting tin sat on a small piece of baking parchment. Dust your salmon in your chosen rub (we used Old Bay Lemon Pepper). Set the oven to ‘smoker’ at 120C for 1hr. Use the ‘All Purpose’ pellets and add to the pellet box, ensuring completely full.
Step 3
Pop your salmon in, close the door and hit start. The ignition process for the wood pellets starts automatically. When the salmon is cooked, remove and set aside. Make the sauce and prepare the cabbage steaks while the salmon is cooking.
Step 4
For the sauce, add the lemon juice and zest to the olive oil and whisk. Add in the other ingredients and mix well, add a pinch of salt, adjust if necessary, and set aside.
Step 5
For the Red cabbage Steak, mix the balsamic, Dijon and maple and brush over generously on both sides. You should have some glaze left over for a final brush. Set the oven to ‘Max Roast’ at 370C for 18 minutes. Hit start to preheat. When it’s time to ‘add food’, place the steaks on the roasting rack. After 10 minutes, flip the steaks and add your final glaze for the last 8 minutes.
Step 6
To serve, slice your piece of salmon in half. Place on top of the cabbage steak, spoon over half the Sauce Vierge and serve with a wedge of lemon to squeeze over the perfectly smoked salmon. Enjoy!
Hot Smoked Salmon, Red Cabbage Steaks & Sauce Vierge
Step 1 of 6
To cure the salmon, mix together the coarse salt and light brown sugar. Pack onto the surface and sides of the salmon. Cover and leave in the fridge for 8 – 12hrs. After this time thoroughly wash the salmon removing all the salt and sugar and pat completely dry. Sit in the fridge for a few hours to form a ‘pellicle’ (slightly tacky surface that forms that smoke can adhere to).
500g
quality salmon
20g
coarse salt
50g
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
50ml
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
100ml
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
17oz
quality salmon
0.7oz
coarse salt
1oz
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
1fl. oz
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
3fl. oz
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
Step 2 of 6
When you’re ready to make the dish, soak a food grade cedar plank for two hours if using, otherwise this works just fine in the accompanying roasting tin sat on a small piece of baking parchment. Dust your salmon in your chosen rub (we used Old Bay Lemon Pepper). Set the oven to ‘smoker’ at 120C for 1hr. Use the ‘All Purpose’ pellets and add to the pellet box, ensuring completely full.
500g
quality salmon
20g
coarse salt
50g
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
50ml
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
100ml
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
17oz
quality salmon
0.7oz
coarse salt
1oz
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
1fl. oz
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
3fl. oz
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
Step 3 of 6
Pop your salmon in, close the door and hit start. The ignition process for the wood pellets starts automatically. When the salmon is cooked, remove and set aside. Make the sauce and prepare the cabbage steaks while the salmon is cooking.
500g
quality salmon
20g
coarse salt
50g
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
50ml
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
100ml
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
17oz
quality salmon
0.7oz
coarse salt
1oz
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
1fl. oz
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
3fl. oz
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
Step 4 of 6
For the sauce, add the lemon juice and zest to the olive oil and whisk. Add in the other ingredients and mix well, add a pinch of salt, adjust if necessary, and set aside.
500g
quality salmon
20g
coarse salt
50g
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
50ml
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
100ml
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
17oz
quality salmon
0.7oz
coarse salt
1oz
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
1fl. oz
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
3fl. oz
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
Step 5 of 6
For the Red cabbage Steak, mix the balsamic, Dijon and maple and brush over generously on both sides. You should have some glaze left over for a final brush. Set the oven to ‘Max Roast’ at 370C for 18 minutes. Hit start to preheat. When it’s time to ‘add food’, place the steaks on the roasting rack. After 10 minutes, flip the steaks and add your final glaze for the last 8 minutes.
500g
quality salmon
20g
coarse salt
50g
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
50ml
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
100ml
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
17oz
quality salmon
0.7oz
coarse salt
1oz
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
1fl. oz
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
3fl. oz
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
Step 6 of 6
To serve, slice your piece of salmon in half. Place on top of the cabbage steak, spoon over half the Sauce Vierge and serve with a wedge of lemon to squeeze over the perfectly smoked salmon. Enjoy!
500g
quality salmon
20g
coarse salt
50g
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
50ml
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
100ml
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
Pinch
cracked black pepper
To taste
salt
17oz
quality salmon
0.7oz
coarse salt
1oz
light brown sugar
2 tbsp
your favourite BBQ rub
For the cabbage steaks
1
red cabbage, cut into 20mm thick steaks
1fl. oz
balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp
Canadian maple syrup
For the sauce Vierge
3fl. oz
olive oil
1 clove
garlic, finely minced
1 large
lemon, juice and zest
1
tomato, deseeded and diced
Small handful
of chives and parsley, finely chopped
