Honey Mustard-Glazed Planked Salmon with Spring Green Salad – BBQ School

Ingredients

• 1 large cedar plank
• 4 180g Salmon filets, skin-on, bones removed
• 1/4 cup Maille Honey Mustard
• 1 tbsp Maille Grain Mustard
• 1/4 cup Brown sugar, firmly packed
• 1 Orange, zest and juice
• 1Orange, sliced into rounds
• 2 Bunches asparagus, blanched
• 1 Bunch watercress washed and picked
• 250g Mixed sugar snap peas, snow peas, baby green beans, blanched
• ¼ Bunch mint leaves picked
• 2 Oranges, segmented, juice reserved
• 2 tbsp Cème Fraiche or sour cream
• ¼ Bunch chives
• 2 tbsp Maille Grain Mustard
• Murray River pink salt
• Freshly cracked black pepper
• Vegetable oil
• Extra-virgin olive oil