Preparation
Arrange all ingredients to be used.
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Soak the cedar wood plank in cold water for at least 1 hour or preferably overnight.
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Wash the spring onions and cut into fine rings. Place in a bowl.
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Peel the shallots and garlic, then slice the shallots into rings and finely chop the garlic.
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Wash the dill, shake dry and finely chop the leaves.
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Add the shallots, garlic and dill to the spring onions.
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Squeeze the juice from the lime.
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Add the maple syrup.
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Mix in the oil and season with salt and pepper.
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Wash the salmon, pat dry and place in a flat dish. Spread the marinade over the salmon. Leave to stand while the barbecue is heating.
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Place the drenched wood plank on the barbecue rack, cover and wait until it starts to smoke after 4-5 minutes. Place the marinated fish on top and cook for 10-14 minutes until glossy pink.
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Serve immediately hot on the cedar wood plank. Add grilled limes as desired.
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