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1
In a medium bowl, mix together the salt, granulated sugar, brown sugar and peppercorns.
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2
Spread extra-wide aluminum foil a little longer than the length of the fish on the work surface and top with an equally long layer of plastic wrap.
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3
Lay 1 half of the salmon, skin-side down, on the plastic wrap.
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4
Sprinkle the rub onto the flesh of the salmon.
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5
Place the second half of the salmon, flesh-side down, on top the first half.
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6
Fold the plastic over to cover, and then close the foil edges together and crimp tightly around the fish.
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7
Place the wrapped fish onto a sheet pan and top with another sheet pan.
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8
Weigh down with a brick or 2 and refrigerate for 12 hours.
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9
Flip the fish over and refrigerate another 12 hours.
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10
Some juice will leak out during the process so make sure there's a place for the runoff to gather.
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11
Unwrap the fish and rinse off the cure mixture with cold water.
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12
Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity.
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13
A fan may be used to speed the process.
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14
Prepare a smoker with alderwood chips.
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15
Smoke the salmon over the smoldering chips, keeping the temperature inside the smoker at about 200 degrees F, until the thickest part of the fish registers 150 degrees F, about 1 hour.
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16
Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
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17
Place the salmon on a platter.
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18
Drizzle with some of the reserved Apple Cider Vinaigrette, and top with the Salad of Apple, Dried Cherries, Hazelnuts and Greens.
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19
Serve.
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20
Whisk together the vinegar, honey, mustard and salt and pepper, to taste, in a large bowl.
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21
Slowly whisk in the oil until emulsified.
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22
Reserve some to drizzle over the fish.
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23
Add the greens, apples, cherries and hazelnuts to the remaining vinaigrette and toss to combine.
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24
Season with salt and pepper.
