INGREDIENTS

Makes 6 portions

1 cup stout beer

3 tbsp brown sugar

3 tbsp soya sauce

2 tbsp finely minced fresh ginger

1 tbsp grainy Dijon

1 tbsp lime juice

¼ tsp red chili flakes

6 (6oz) fillets of salmon, skin on

1 tbsp butter

2 green onions thinly sliced

¼ cup chopped cilantro (optional)

INSTRUCTIONS

 Pre-soak a cedar planks (depending on the size you might need two) 

1. Mix together the stout, brown sugar, soya sauce, ginger, Dijon, lime juice and chili flakes and stir until the sugar dissolves.
2. Place the salmon fillets in an 8×11 baking dish. Pour half of the marinade over the salmon. Ensure the salmon is well covered with marinade. Marinate in the fridge for no longer than 45min.
3. Pour the remaining marinade into a small pot and bring to a simmer. Cook for 12min or until the marinade has reduced by half.  Whisk in the butter.  Turn off the heat.
4. Preheat the BBQ to 400 degrees.
5. Remove the salmon from the marinade and place the salmon, skin side down on the cedar plank.
6. Place the cedar plank on the barbeque. Cook with the lid down for 12-15min. until the salmon is cooked through and still slightly translucent on the interior.
7. Spoon some of the reduced marinade over each piece of salmon and garnish with green onions and cilantro.

Tip: Salmon with the skin off works just as well.

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