Salmon with Herb Yoghurt
Soak cedar plank in water for two hours.
Combine yogurt, herbs, garlic, lemon juice, vinegar, and salt in a small bowl. Make sure the salmon is dry and place it skin down on a plank. Spread half of the yoghurt over the salmon and place lemon slices on top.
Preheat your Evolve Kamado grill to 200-250°C and prepare an indirect cooking system by placing ceramic deflectors on the bottom and grill grates on top.
Place cedar plank with fish on grill grates and cook for 20-30 minutes, or until the internal temperature reaches 57°C cooked through.
Remove the salmon from the grill and drizzle with remaining yogurt sauce.
It's good to check it halfway through. The salmon is done when uniformly pink.
If yogurt sauce it too thick add a little milk to thin.
250 g plain greek yogurt
1 tablespoon fresh chopped chives
1 tablespoon fresh chopped flat-leaf parsley
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped tarragon
1 tablespoon fresh chopped dill
2 cloves garlic, minced
juice of a small lemon
1 tablespoon white wine vinegar
1/2 tablespoon kosher salt
700 g - 1 kg salmon fillet with skin
1 cedar plank (optional)
1 lemon sliced
extra herbs and lemon wedges for garnish