Recipe courtesy of Robert Mondavi, Jr. – Co-Founder and President of Winemaking, Michael Mondavi Family Estate and Folio Fine Wine Partners.
“Collectively our family has ten EGGs…needless to say, we all believe in the versatility of the Big Green Egg.”
Ingredients
- 2 Cedar Grilling Planks
- ยฝ cup (120 ml) Dijon mustard
- ยผ cup (60 ml) honey
- 1 tbsp (15 ml) balsamic vinegar
- 2 tsp (10 ml) grated orange zest
- 1 tsp (5 ml) minced fresh thyme plus extra for garnish
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 (7 ounce/200 g) salmon fillets, skin on
- Kosher salt and freshly ground black pepper
Instructions
Place the planks in a pan, cover with water and let soak for at least one hour and up to eight hours.
Set the EGG for direct cooking (no convEGGtor) at 400ยฐF/204ยฐC.
Whisk together the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme.
Place the planks on the grid, close the lid of the EGG and preheat for 3 minutes. Open the lid and turn the planks over, brush with the olive oil, and place 2 salmon fillets on each plank. Season with salt and pepper and brush generously with the honey glaze. Cook for 12 to 15 minutes for medium.
Remove from the heat and garnish with thyme. Pair with a glass of Spellbound Chardonnay.
Serves 4
This was the first recipe that I tried from the Big Green Egg cookbook that I bought from the store. This was also the same recipe that convinced my wife that the food prepared with the Big Green Egg was the best she’s had since we’ve been in our home. The recipe was light and flavorful. It was perfect on our back deck with the torches lit, jazz playing some dessert wine and a light breeze. It was easy to make without a lot of hard to find ingredients.
I have used this recipe for the last year and a half, and it is my favorite way to cook salmon. Keep in mind I am an old-school New Englander who grew up on the coast, worked as a fisherman in my youth, have cooked in several local famous seafood joints, and eat seafood at least four times a week. Incidentally, the recipe (minus the planks) works very well on pork. I like it on pork tenderloins the best, but it works well on the larger loin pieces and on pork chops. It should work well on chicken also, but I’ve not tried that yet.