{"id":637,"date":"2026-04-04T19:08:09","date_gmt":"2026-04-04T18:08:09","guid":{"rendered":"https:\/\/spaans.frl\/?p=637"},"modified":"2026-09-25T20:27:39","modified_gmt":"2026-09-25T19:27:39","slug":"warm-gerookte-zalm-met-een-zoet-accent","status":"publish","type":"post","link":"https:\/\/spaans.frl\/index.php\/2026\/04\/04\/warm-gerookte-zalm-met-een-zoet-accent\/","title":{"rendered":"Warm Gerookte Zalm Met Een Zoet Accent"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingredi\u00ebnten:<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"763\" src=\"https:\/\/spaans.frl\/wp-content\/uploads\/20260404_101553-1024x763.jpg\" alt=\"\" class=\"wp-image-650\" srcset=\"https:\/\/spaans.frl\/wp-content\/uploads\/20260404_101553-1024x763.jpg 1024w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_101553-300x224.jpg 300w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_101553-768x572.jpg 768w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_101553-1536x1145.jpg 1536w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_101553-2048x1527.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>hele zalmzijde van circa 1,5 kg<\/li>\n\n\n\n<li>2 el <a href=\"https:\/\/spaans.frl\/index.php\/2024\/07\/24\/zoete-rub\/\" data-type=\"page\" data-id=\"273\">Zoete rub<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Whisky Maple Honey Glaze<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>40 ml Whisky<\/li>\n\n\n\n<li>60 ml Ahorn siroop<\/li>\n\n\n\n<li>45 ml Honing<\/li>\n\n\n\n<li>1 tl Chilipoeder<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Verwarm de bbq voor op \ud83d\udd25 130\u00b0C<br>1 &#8211; Leg de zalmzijde op de rookplank en bestrooi hem met de rub. <br>2 &#8211; Voeg rookhout toe aan de gloeiende kolen<br>3 &#8211; Leg de plank met de zalm op de BBQ boven het vuur<br>4 &#8211; Meng in een kom de ingredienten van de glaze. <br>5 &#8211; Bestrijk na 10 minuten de zalmzijde met de glaze en herhaal dit elke 5 minuten.<br>6 &#8211; Tot de kerntemperatuur van 50 graden is bereikt<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/spaans.frl\/wp-content\/uploads\/20260404_103950-1024x768.jpg\" alt=\"\" class=\"wp-image-651\" srcset=\"https:\/\/spaans.frl\/wp-content\/uploads\/20260404_103950-1024x768.jpg 1024w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_103950-300x225.jpg 300w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_103950-768x576.jpg 768w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_103950-1536x1152.jpg 1536w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_103950-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Bestrooi de zalm voor het serveren met grof gehakte Cashewnoten (ongezouten!)<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/spaans.frl\/wp-content\/uploads\/20260404_114536-1024x768.jpg\" alt=\"\" class=\"wp-image-652\" srcset=\"https:\/\/spaans.frl\/wp-content\/uploads\/20260404_114536-1024x768.jpg 1024w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_114536-300x225.jpg 300w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_114536-768x576.jpg 768w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_114536-1536x1152.jpg 1536w, https:\/\/spaans.frl\/wp-content\/uploads\/20260404_114536-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n<!--\n  Scherm-aan-houden knop \u2014 speelse versie, gestyled in de sfeer van spaans.frl\n  Plak dit blok in een \"Aangepaste HTML\"-blok in WordPress.\n  Je kunt de knop meerdere keren op \u00e9\u00e9n pagina gebruiken (zelfde class).\n-->\n<div class=\"wakelock-wrap\">\n  <button class=\"wakelock-btn\" type=\"button\"\n          data-label-on=\"Ik hou de wacht! 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