Cedar Plank Smoked Salmon with Pesto

Ingredients:

Salmon

• 2 sockeye or chinook salmon fillets, cut into 6 servings of 140g each.
• 2-3 tbsp. l. olive oil
• 1 bunch lemon thyme, leaves chopped
• 1 bunch of marjoram, leaves chopped
• 1 bunch of oregano, leaves chopped
• 1 bunch of dill
• 2 lemons, squeeze the juice
• Special equipment: 2 cedar boards, alder chips for the smoker

Pesto

• 1 bunch of fresh basil leaves
• 0.5 cups toasted pine nuts
• 1 clove garlic, finely chopped
• Zest and juice of 1 lemon
• 0.5 cups olive oil

Preparation:

1. Soak cedar planks in water for 20-30 minutes.
2. Brush the salmon with olive oil and rub with chopped herbs. Season with salt and pepper to taste. Place the fish in the smoker, set the smoker to cold smoking mode, and smoke over alder wood chips until ready to grill, 20-30 minutes.
3. Pesto:
   
   Combine basil, pine nuts, garlic, lemon, salt, and pepper in a food processor. Puree. Gradually add olive oil and process until the sauce is smooth.
4. Transfer the pesto to a small serving bowl and set aside.
5. Preheat grill to medium heat.
6. Drain the cedar planks and season the top of each plank with vegetable oil, salt, and black pepper to taste.
7. Arrange dill sprigs on the planks. Place 3 salmon pieces on each cedar plank and grill over medium heat for 12-15 minutes. Sprinkle the cooked fish with lemon juice. Transfer to a serving platter and serve with pesto.