First things first get your BBQ set up, now we are going to be cooking directly on the charcoals so remove your cooking grates and spread a good amount of lit charcoal across your grill making sure that it is level.
Lay out 2 thick sheets of tin foil one on top of the other as this will help stop the foil breaking and the dish falling out in the grill. Grab your kale and do a nice thick layer across your foil. Lay your side of salmon on top of your kale and season generously with Traeger’s fin and feather rub ( you can use any seasoning that you like we just feel like this rub works amazing ), slice up 2 lemons and lay 6 to 7 slices across the top of the salmon. now wrap tightly and place on top of your charcoal. Now this only needs to be cooking for around 20 minuets as you don’t want to dry it out , we like to take the internal temperature to around 55c a lot of people take fish to around 63c but we feel it can be slightly dry. now once you have checked the temperature and it is sitting at 55c remove carefully from the grill so as not to split the foil, remove from the foil and place onto your serving board….. Now tuck in and enjoy. so simple yet so good .
• 1 whole side of Salmon
• Traeger Fin & Feather rub
• 1 Bag Of Kale
• 2 Lemons
