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Hot Smoked Maple Orange Salmon

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Servings: 8 people

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Ingredients

• 2-3 pound salmon fillet cut into individual portions

• 4 cups cool water

• 1 cup maple syrup

• 1/2 cup brown sugar

• 1/3 cup kosher salt

• zest of 1 orange

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Maple Orange glaze

• 1/2 cup maple syrup

• 1/4 cup orange juice

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Instructions

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1. In a glass baking dish, combine all of the ingredients for the cure and stir until the salt is dissolved. Gently submerge your salmon portions in the curing liquid, cover, and refrigerate for 8-12 hours. If your salmon fillets are thin, 8 hours should be enough. Thicker fillets will take 12 hours.

2. Remove the salmon from the curing liquid and transfer to a cooling rack positioned over a cookie sheet. Place the salmon in the refrigerator for 8 hours, or overnight to develop a pellicle.

3. In a small bowl, combine the maple syrup and orange juice and set aside.

4. Preheat your smoker to 165-170 degrees F. Place the salmon on the grates skin side down and smoke for 3-4 hours, or until the internal temperature of the salmon reaches 145 degrees. Brush your salmon with the maple/orange juice glaze every hour while smoking.

5. Hot smoked salmon can be served warm or cold. Simply flake and eat.

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Miso Glazed Salmon

• ¼ cup mirin

• ¼ cup rice vinegar

• 3 tablespoons white or yellow miso paste

• 1 tablespoon sugar

• 2 teaspoons dark sesame oil

• 4 salmon - Also trout, Arctic char, mahi mahi or black cod fillets will work well, about 6 ounces each 

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• PREPARATION

• Combine the mirin and vinegar in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.

• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.

• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.

• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

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