Cedar planked salmon

Cedar planked salmon

1 wild sockeye salmon filet
fresh dill
fresh sage
fresh green onion
fresh grated ginger

Soak cedar plank for 1 to 4 hours. Place salmon filet on plank and cover with chopped dill, sage and green onion. Sprinkle the grated ginger across the top of the salmon filet. Preheat barbecue on high heat for about 20 minutes, then turn heat to medium low on outer burners and turn the heat off directly below the cedar plank. Leave the lid closed and let this cook for approximately 20 minutes. Turn heat on medium low below salmon for ten minutes with lid up. Remove the cedar plank and transfer salmon to serving plate.

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Joe's Jambalaya

3 hot italian sausages 1/2 onion chopped 2 carrots chopped 2 sticks celery chopped 20 green beans chopped 1 red bell pepper chopped 2 baby zucchini chopped 1/2 cup dry white wine 1 796 ml can diced tomatoes (28 oz) 1 284 ml can cream of mushroom soup (10 oz) 12 cooked prawns shelled 1 tbsp cilantro dried 1 tbsp thyme 1 tbsp oregano 1 tsp ground cloves 1 tsp coriander 1 tsp cumin salt and pepper to taste 900 grams penne pasta Fry sausages until browned on both sides. Remove from pan and add 1/4 cup wine and scrape browned bits from bottom of pan. Add onions, celery, carrots and green beans. Saute for 10 minutes, then add red pepper and zucchini and prawns and cut up sausages. Saute this together for 10 minutes. Add canned tomatoes and herbs and mushroom soup. Simmer for 10 minutes. Boil pasta for 20 minutes or as per package. Drain and add to sauce. Add salt and pepper to taste.

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