Wild Salmon on Cedar Boards
With Nutmeg Pumpkin and Chickpea Curry

Ingredients

• 600 g / 21oz wild salmon fillet
• 6 tbsp ghee (clarified butter)
• 2 tsp “Six-Spice” (Herbaria)
• 2 onions, diced small
• 1 chilli pepper, diced small
• 500 g / 17.5oz nutmeg pumpkin, diced
• 350 g /12.3oz cooked chickpeas
• 2 tbsp “Mild Curry” (Herbaria)
• 2 tomatoes, diced
• 3 tbsp yoghurt
• “Sicilian Rock Salt” from the mill (Herbaria)
• “Trio Noir” black pepper blend from the mill (Herbaria)
• 1 tsp dill, chopped fine
• 1 tsp parsley, chopped fine
• 3 tbsp olive oil
• 2 cedar grilling planks

Soak cedar planks in water. Pre-heat oven to 180°C / 356°F. Heat the ghee, add Six-Spice, chilli and onions and glaze until golden brown. Add nutmeg pumpkin and chickpeas and stir-fry for 3 minutes. Add curry, tomatoes and yogurt and simmer for about 10 minutes or until the pumpkin is tender. Season with rock salt. Rinse fish and cut into four equal pieces. Season with salt, pepper and herbs. Brush oil onto cedar plank and distribute the fish evenly. Transfer to oven, cook for 10 minutes.