We went for some Asian flavors with this recipe. The color contrast of the black Nori and bright salmon is quite eye catching.
Tip – Briefly dip the Nori in water to make it more pliable.
For the Salmon
- Cedar Grilling Planks
- 2 x 6 oz pieces of Salmon, skin and bones removed
- 1 Tbsp Soy Sauce
- 2 Sheets toasted Nori
For the Salad
- 1 English Cucumber, sliced
- 4 Tbsp Red Bell Pepper, diced
- 1 tsp Sesame Oil
- ½ Tbsp Sesame Seeds
- 1 tsp Rice Wine Vinegar
For the Ponzu
- 2 Tbsp Soy sauce
- 1 Tbsp fresh Lime Juice
- 1 Tbsp fresh Lemon Juice
- 1 Tbsp Mirin
For the Spicy Sauce
- 2 Tbsp Mayonnaise
- ½ Tbsp Sriracha
- Preheat a grill to 425°F and soak the plank in hot water for at least 15 minutes.
- Trim the salmon into a square or rectangular shape and brush with the soy sauce.
- Place the 2 sheets of Nori on a board and top with the salmon, fold all 4 edges toward the center and turn the salmon over leaving the seam on the underside.
- Place the salmon packages on the planks and set on the grill. Close the lid and cook for 15 minutes or until you reach an internal temperature of at least 125°F.
- Next, make the salad. Combine the cucumber, bell pepper, sesame oil, sesame seeds, and mirin. Set aside.
- For the ponzu, combine all ingredients and set aside.
- For the spicy sauce, mix the mayo and sriracha together.
- To serve - place the salad on a plate, cut the salmon in half, and set on top of the cucumber. Serve with the spicy sauce on the side.