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1Soak the grilling plank in cold water for 20 minutes before cooking.
2Whilst the plank is soaking prepare the salmon by dusting with brown sugar and salt.
3Wrap the fi llet in baking parchment and refridgerate for 20 minutes.
4Grate the garlic clove over the top of the salmon fi llet and rub in gently.
5Tear the coriander into small pieces and place on the fi llet with the garlic.
6Finally, cover top the salmon with slices of cheddar cheese and place on the soaked grilling plank ready for cooking.
7Set up your BBQ for indirect cooking, close the lid and preheat to 250°C.
8Cook for 12 minutes.
9Serve with a side of new potatoes and salad.