Pinwheel of Salmon Stuffed with Shrimp and Lobster

Since planks are made of wood they will catch fire. Please use caution and follow these tips when planking. Always use water soaked planks before grilling. Use untreated western red cedar planks. Have a fire extinguisher at the ready. Never leave your grill when planking. Periodically check that the plank is not on fire. In the event of flames, reduce burner temperature, open lid, douse the fire with a squeeze bottle of water, close lid and continue planking. Be aware of the wind direction when planking. Never open grill lid into the wind. Stand with your back to the wind when opening the grill to avoid the smoke from getting in your eyes. Do not use planks more than once. Allow planks to fully cool before discarding. Use a large bucket of cold water to cool the planks after cooking.

1 cup precooked baby shrimp
1 cup precooked lobster, coarsely chopped
½ - 1cup softened cream cheese
½ cup shredded Mozzarella cheese
2 tbsp. bread crumbs
2 cloves garlic, minced
½ medium red onion, finely chopped
drizzle oil
¼ cup fresh dill, coarsely chopped
pinch salt

1 x 1 ½ - 2 lb. center cut fillet of salmon, boneless, skinless, pin bones removed and squared

½ lemon, juiced

Special Equipment: 2 1-inch thick x 12-inch long x 8-inch wide untreated cedar plank, soaked in cold water for at least 1 hour

Into a large bowl, combine the shrimp, lobster, cream cheese, mozzarella cheese, bread crumbs, garlic, red onion, oil, dill and salt. Mix the mixture to thoroughly combine and set aside. With a knife, slice down the squared side of salmon cutting ¾ of the way through to butterfly. Spread the salmon out evenly and lay the cream mixture onto the bottom half of the butterflied salmon and spread into an even layer about half an inch thick. Beginning on the cut side, roll up the salmon into a pinwheel. Transfer to a plate, cover and refrigerate for 1 hour to allow the fish and filling to firm up.

Preheat grill to high, about 550-600°F.

Remove the salmon roll onto a cutting surface. Cut the salmon roll into 1 ½-inch to 2-inch pinwheels and fit 3 to 4 onto each presoaked plank. Place planked salmon pinwheels in the centre of grill. Close lid and bake for 20 to 25 minutes until cooked to medium, being careful not to open the lid during grilling. Remember, there is no need to turn the salmon.

Squeeze the juice of half a lemon over the planked salmon pinwheels before removing from grill. Using a pair of tongs and barbecue gloves, remove the smoking plank from grill and place onto another plank or heat resistant surface and serve immediately.

Serves 6 to 8