Smoked Salmon & Fruit Salad Joeri & Avishan

Ingredience

Salmon

- 4 salmon fillets (with skin), each about 6 to 8 ounces, 1 inch thick

- kosher salt (lots of it)

- crushed red pepper flakes

- extra-virgin olive oil

- fresh lime juice

Fruit Salad

2 or 3 mango, cut into 1/2 inch dice

- 2 or 3 avocados, cut into 1/2 inches.

- 1/2 cup red bell pepper, diced in 1/4 inch cubes

- 1/4 cup red onion, diced in 1/4 inch cubes

- 1/4 cup finely chopped fresh chervil leaves (use fresh parsley or fresh tarragon if they don't have chervil)

- 2 table spoons finely chopped fresh mint leaves

- 1 jalapeno chili pepper, seeded and finely diced

- 1 tablespoon honey

- 1 tablespoon fresh lime juice

- 1/4 teaspoon crushed red pepper flakes

- 1/4 teaspoon kosher salt

Pokyny

Salmon

Soak cedar plank minimum one hour

- Heat Kamado Grill to 350 Fahrenheit , direct heat

- Put cedar plank on grill until charred. Turn over plank

- Put salmon on plank, skin down, grill until 130 degrees Fahrenheit

- Serve on plank

Salmon seasoning:

4 salmon fillets (with skin), each about 6 to 8 ounces, 1 inch thick

- kosher salt (lots of it)

- crushed red pepper flakes

- extra-virgin olive oil

- fresh lime juice

Fruit salad

- 2 or 3 mango, cut into 1/2 inch dice

- 2 or 3 avocados, cut into 1/2 inches.

- 1/2 cup red bell pepper, diced in 1/4 inch cubes

- 1/4 cup red onion, diced in 1/4 inch cubes

- 1/4 cup finely chopped fresh chervil leaves (use fresh parsley or fresh tarragon if they don't have chervil)

- 2 table spoons finely chopped fresh mint leaves

- 1 jalapeno chili pepper, seeded and finely diced

- 1 tablespoon honey

- 1 tablespoon fresh lime juice

- 1/4 teaspoon crushed red pepper flakes

- 1/4 teaspoon kosher salt