'Blazed' Salmon a la Lapland

Traditional ‘Blazed' Salmon Recipe is the standard go-to on the Kota Grill. Similar to the ‘planked’ salmon technique practiced in eastern Canada, this method of grilling allows you direct the flame from the fire to the surface of the filet. You can also control the heat to avoid drying out the meat. Using this method combines the char from the flame with the smoke from the fire. So, flavours explode in your mouth and the texture is moist and succulent. Salmon can be substituted for a large trout filet, like steelhead.
Fresh salmon filet salted a couple of hours before ‘blazing’. Ground toasted Pepper is optional. (See Toasted Pepper recipe)
Melted unsalted butter for basting
Heavy duty aluminum foil for the rotating grill grid
Birch logs for the fire

Place some small dry logs onto the fireplace and light the fire. At the beginning keep the air regulating damper in the open position. Add logs a couple at a time. When the logs are properly burning, you can close the air regulating damper a bit.

Place a generous amount of aluminium foil over the bottom and top edges of the grill grid. The foil will allow any fat from the fish to drip into the fire, and the surround- ings of the grill will stay clean. Place the fish onto the foil with the skin side down, grease the fish with butter, and use the grate of the grill grid to secure the fish. Place the grill grid at an angle towards the fire. You can find the right distance by testing: if the heat does not burn your hand right away, then the temperature is right for blazing.

During the process brush the fish occasionally with melted butter to prevent it from drying out or sticking to the grat- ing. If one end of the fish cooks faster, rotate the grill grid to even out cooking. ‘Blazing' time depends on the thickness of the filet and the closeness of the grill grid to the fire; 15 - 20 minutes on average.

Beverage match-ups could would be a crisp northern german-style pils starter followed by a nice dry sauvignon blanc. If red is your thing, my favourite for this dish is a not too soury Pinot Noir.