Recipe of the Month: Beamish Hall

January 4, 2016

It may be cold outside but this recipe by Beamish Hall hotel gives you an opportunity to fire up the barbecue this winter. Head chef, David Race, takes inspiration from a dish he tried in the wilds of British Columbia, salmon fishing on the Frazer River with his brother – cedar plank salmon with vegetable glaze and sticky coconut rice

(serves 4-6)


  • 1 pre-soaked cedar-wood plank (ten mins in cold water)
  • 1 side of salmon
  • 2 limes (zest and juice)
  • 2 cloves of garlic, grated
  • 1 inch of ginger, grated
  • 1 red chilli finely chopped
  • 50ml light soy
  • Splash sesame oil
  • Coriander stalks
  • 2 tbsp maple syrup

Cedar salmon vegetable glaze

  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 drops of fish sauce
  • 1 tbsp maple syrup

Coconut sticky rice

  • 1 cup long grain rice
  • 2 ½ cups water
  • 1 stalk lemongrass
  • 15g ginger
  • 2 cloves of garlic
  • 1 tin coconut milk


Mix all of the cedar salmon vegetable glaze ingredients together in a bowl.

Place the salmon in the glaze at least half an hour before cooking.

Light the barbecue in advance to allow the flames to burn off leaving white-hot coals.

Place the soaked cedar plank on the grill bars and allow it to begin smoking.

Now place the salmon onto the plank skin side down.

Close the lid of your barbecue to allow the smoke to penetrate the fish’s flesh.

Baste the fish using the glaze every five minutes or so until the fish is just cooked (about 15-20 mins).

Meanwhile, put the rice, water, lemongrass, ginger and garlic in a saucepan and cook until the rice has swollen and is soft. Then strain the rice over a sink through a colander and steam dry for give minutes. Remove the rice from the colander and place into a large mixing bowl; add the coconut milk and season with salt and pepper to taste.

Beamish Hall Country House Hotel, Beamish, Co Durham, DH9 0YB


Scroll to next article
Go to

Steve Harper interviews… From crease to touchline