How to make it
Start by lighting your BBQ, use 1 or 2 firelighters, and let the temperature settle at about 140/150 degrees. While your kamado is warming up, start preparing your salmon and mushrooms.
Take the salmon out of the packaging, place it on the cedar wood plank, and cut into cubes of 2 x 2cm
Sprinkle the Sunny Salmon seasoning mix generously over the salmon.
Now take the portobello, spread the cream cheese right to the edge of the portobello
Now take the king oyster mushroom, cut it lengthwise in half and brush with olive oil
Meanwhile your kamado is already burning nicely, time to place the chunk of smoking wood on the edge of the fire, so it smokes slowly. Then place the heat deflector and the stainless steel grate.
Once your kamado has reached a temperature of 140/150 degrees, place the salmon and portobello with the plank on the grate. Also place the other mushrooms on the grate.
Ready set go!? Hold on a moment. The Sunny Salmon rub is completely salt-free, so the fish doesn't dry out, if you want your salmon a bit saltier, sprinkle a pinch more salt over the salmon. Time to snack! Enjoy :-)
