Big Green Egg Cedar-Planked Salmon Bon Bons with Mayo Ponzu Drizzle
These cedar-planked salmon ‘bon bons’ are miraculously easy to cook in the Big Green Egg.
These cedar-planked salmon ‘bon bons’ are miraculously easy to cook in the Big Green Egg.
Big Green Egg Cedar-Planked Salmon Bon Bons with Mayo Ponzu Drizzle
Serves
Serves 5-6
Ingredients
- Side of salmon, pull out small bones and cut into 1 inch cubes, skin on
- 3-4 mini sweet red, orange and yellow peppers, sliced thin
- Scallions, sliced thin with the greens
- Prepared pickled ginger
- Orange zest – optional
- 1 cup mayo – we prefer Dukes with lime
- Soy sauce or Ponzu sauce
- Prepared Wasabi – if you like it spicy
- 4 Fresh limes
- Salt and pepper to taste
- 4-5 Cedar planks
Directions
Step 1
Set the Big Green Egg or other grill for indirect cooking with convEGGtor at 400°F.
Step 2
Soak planks in water for about 30 minutes before using.
Step 3
Place cubed salmon on planks skin side down. Season to taste and cook for about 20-30 minutes until salmon reaches and internal temperature of 135° - 140°F. Remove from heat and let rest for about 2 minutes.
Step 4
Combine mayo in bowl with soy sauce or ponzu to taste. Squeeze fresh lime juice into mixture and add wasabi if you like it spicy.
Step 5
Squeeze fresh lime over salmon and top with pickled ginger, slices of sweet peppers, scallions and drizzle with mayo ponzu sauce.
Step 6
Serve immediately.
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