Cedar Planked Cured Sockeye Lettuce Wraps

This is great sharing plate, with some bright and bold flavors.

Tip – Taking the time to cure results in a firmer fish that is also delicious served cold.

Ingredients

• Cedar Grilling Plank

For the Salmon

• 1 Sockeye Salmon filet, 2- 3lbs, skin and bones removed
• ¼ cup Salt
• ¼ cup light Brown Sugar

For the Sauce

• 1 cup Greek Yogurt
• 1 Tbsp Dill, chopped
• ½ Lemon, juiced

For the relish

• 1 cup English Cucumber, diced
• ½ cup, Red Bell Pepper, diced
• Whole Lettuce leaves

Method

1. Combine the salt and brown sugar. Rub over both sides of the salmon, wrap well (plastic wrap, aluminum foil, or a clean dish towel) and refrigerate for 1 hour.
2. Preheat a grill to 400°F and soak the plank in hot water for at least 15 minutes.
3. Remove the salmon from the fridge and rinse under cold water, pat dry.
4. Place the salmon on the plank and set it on the grill, cook for 12-15 minutes or until done.
5. While the salmon cooks, combine the yogurt, dill and lemon into a small bowl.
6. Toss the cucumber with the bell pepper and set aside.
7. To serve - flake the salmon into largish pieces, serve with the sauce, relish, and plenty of lettuce leaves for wrapping.