Salmon bonbons on cedar wood with mushrooms

Instructies

• Start by lighting your bbq, use 1 or 2 kindling wicks, and let the temperature come out to approx. 140/150 degrees. When your kamado is heating up, start preparing your salmon and mushrooms.
• Remove the salmon from the package, place on the cedar plank, and cut into 2 x 2cm cubes
• Sprinkle the Sunny Salmon seasoning mixture generously over the salmon.

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• Now take the portobello, spread the cheese spread up to the edge with the portobello
• Now take the Eryngii, and cut it in half lengthwise and spread with olive oil
• Meanwhile, your kamado is already firing nicely, time to place the cube of smoking wood on the edge of the fire hair, this way it will slowly smoke up. And then place the heat deflector and the stainless steel grid.
• When your kamado has reached a temperature of 140/150 degrees place the salmon portobello and with plank on the grill. Place the other mushrooms on the grill as well.
• Now let your dish cook nicely for about 30 minutes. Until the salmon has a core temperature of about 50 degrees. Then this one is still pretty pink. The mushrooms should be cooked by then, too.
• Ready set go!? Ho ho, wait a minute. The Sunny Salmon rub is completely saltless, so the fish wonu0027t dry out, if you want to make your salmon a little saltier, sprinkle another pinch of salt over the salmon. Snack on it! Tasty :-)

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