Hi folks,
This one was inspired by a recipe I found in the "Slow Fire" book... Quick, easy, but the results are absolutely thrilling. What do you think?
1 hour brining prior to smoking, then - 40 min on 225F, hickory smoke, and finished with a glaze of honey, orange juice and orange zest.
Brine (for up to 2 lb salmon fillet):
- 1 tbsp sea salt
- 2 tbsp brown sugar
- 1/2 tsp onion powder
- 1/2 tsp finely ground white pepper
- 1/4 tsp ground cinnamon
- 2 cups water (1 hot, 1 ice)
Combine the spices with 1 cup boiling water and whisk until salt and sugar fully dissolve. Then - add the ice water and chill until very cold.
For the smoking, dust the fish with some sweet paprika (I've added also some dried thyme on top).
Glaze:
- 4 tbsp honey
- 1 tbsp freshly squeezed orange juice
- Chopped zest from 1 orange
This one was inspired by a recipe I found in the "Slow Fire" book... Quick, easy, but the results are absolutely thrilling. What do you think?
1 hour brining prior to smoking, then - 40 min on 225F, hickory smoke, and finished with a glaze of honey, orange juice and orange zest.
Brine (for up to 2 lb salmon fillet):
- 1 tbsp sea salt
- 2 tbsp brown sugar
- 1/2 tsp onion powder
- 1/2 tsp finely ground white pepper
- 1/4 tsp ground cinnamon
- 2 cups water (1 hot, 1 ice)
Combine the spices with 1 cup boiling water and whisk until salt and sugar fully dissolve. Then - add the ice water and chill until very cold.
For the smoking, dust the fish with some sweet paprika (I've added also some dried thyme on top).
Glaze:
- 4 tbsp honey
- 1 tbsp freshly squeezed orange juice
- Chopped zest from 1 orange
