COOK IT.
Make the Asian paste by toasting the coriander and cumin seeds in a dry pan until roasted and fragrant. Remove and grind into a fine powder using a mortar and pestle. Add to a small food processor along with all the remaining ingredients and blitz to a smooth paste, stopping to scrape down the sides. Set aside.
For the dressing, simply whisk together all the ingredients. When ready to cook, preheat the 4K Grill by placing 350g (12.35 oz) charcoal on top of the element cover. Connect one temperature probe, but leave it hanging outside for now. Set the cast grills in place and top with a foil tray. Cover the foil tray with the stainless-steel grills. Turn on the power and ignition button – keeping the hood up and both the top and bottom vents fully open.
Once the ignition cycle has finished, close the hood, but keep the top and bottom vents on position 6. Once the temperature reaches 175ᵒC (347°F), set the top and bottom vents to position 1.
To cook the salmon, spread the Asian paste evenly on the top of the salmon fillets, approx. two tablespoons. Combine the olive oil and sesame oil together, then brush onto the cedar plank. Scatter over the torn kaffir leaves and place the salmon on top. Transfer to the grill and insert a probe into the centre of one salmon fillet. Close the hood and cook until the temperature probe in the salmon reads 50°C (122°F), adding Mountain Ash wood chips every 5 minutes.
Once done, remove from the grill and allow the salmon to rest for 5 minutes. Serve with a little dressing.