This unique dish can be paired with rice, pasta, soba noodles, or ramen. It’s incredibly flexible and packed with umami. Feel free to add poached eggs for an extra rich touch, or roasted vegetables to keep it healthy.
Total Time: 30 minutes
Servings: 4
Ingredients:
Pesto
- 5 full sheets Roasted Nori
- ¾ Cup Olive Oil
- 2 Tbsp toasted Sesame Seeds
- Juice from 1 Lemon
- 1 tsp Kosher Salt, more to taste
- 1 tsp Togarashi (optional)
Salmon
- Cedar Grilling Plank
- 1 lb Salmon fillets, portioned or whole with skin
- 2 Tbsp Togarashi
- 1 tsp Kosher Salt
Chef's Tip
Sometimes you can get roasted nori sheets flavored with sesame oil which will add a little more flavor. Togarashi can be purchased at most Asian markets or online – you won’t regret it – being able to use it for many other dishes as well.
Directions:
- Soak a Cedar plank in hot water for about 20 minutes. Remove and pat dry.
- To prepare the pesto, get a large bowl of warm water. Dip the sheets of nori in the water to soften them for 1 minute, then place them in the blender with the remainder of the ingredients. Adjust salt as needed.
- Prepare your pasta/rice/noodles. I recommend soba noodles as shown in the photos.
- Set up your grill for indirect grilling, aim for 400 degrees F.
- Place the plank on the cooking grate and close the lid. When the plank begins to smoke and lightly char, use tongs to remove it from the grill, 7 to 10 minutes. Close the lid to allow the grill to heat.
- Put the seasoned salmon skin side down on the plank charred side up.
- Grill the planked salmon for 10-15 minutes or until cooked. Remove from grill.
- Serve the salmon and mix with your starch and pesto to taste. The pesto is strong so start with 2 Tbsp and add as needed.
*Keep a spray bottle of water handy in case of flare-ups.
Used in this recipe:
