Big Green Egg Cedar-Planked Salmon Bon Bons with Mayo Ponzu Drizzle

These cedar-planked salmon ‘bon bons’ are miraculously easy to cook in the Big Green Egg.

SERVES 5-6

Ingredients:

Side of salmon, pull out small bones and cut into 1 inch cubes, skin on

3-4 mini sweet red, orange and yellow peppers, sliced thin

Scallions, sliced thin with the greens

Prepared pickled ginger

Orange zest – optional

1 cup mayo – we prefer Dukes with lime

Soy sauce or Ponzu sauce

Prepared Wasabi – if you like it spicy

4 Fresh limes

Salt and pepper to taste

4-5 Cedar planks

Directions:

Set the Big Green Egg or other grill for indirect cooking with convEGGtor at 400°F.

Soak planks in water for about 30 minutes before using.

Place cubed salmon on planks skin side down. Season to taste and cook for about 20-30 minutes until salmon reaches and internal temperature of 135° - 140°F. Remove from heat and let rest for about 2 minutes.

Combine mayo in bowl with soy sauce or ponzu to taste. Squeeze fresh lime juice into mixture and add wasabi if you like it spicy.

Squeeze fresh lime over salmon and top with pickled ginger, slices of sweet peppers, scallions and drizzle with mayo ponzu sauce.

Serve immediately.