Salmon fillets, side or half-side – with skin on
Red peppers, large – enough to cover the salmon
2 tbsp clear honey
2 tbsp Dijon mustard
Soak your Cedar plank(s) in water for at least an hour prior to cooking.
Blacken the pepper(s), either over your chimney starter or directly over your charcoal.
Place the pepper(s) into a ziplock-type bag and allow to sweat for 10 minutes.
Place the pancetta on a stainless tray and grill over direct heat for 5 minutes or until crispy.
Remove from the tray, place on kitchen paper and allow to cool.
Peel the blackened skin off the pepper and slice into strips the same size as the salmon fillet. If doing a larger piece of salmon – portion the fish before cooking – much easier to cut cleanly this way.
Place the portioned salmon onto your cedar plank.
Mix the honey and mustard together and brush the salmon fillets/pieces with the mixture and then place the pepper on top. Using the indirect heat method grill for 10 – 15 minutes – or until the salmon is at your preferred level of doneness. Don’t worry about the plank charring – that adds to the flavour.
Finely chop or crush the crispy pancetta and sprinkle on top of each salmon fillet.
Garnish with a rocket leaf (optional).