Smoked And Cured Salmon With Orange Zest – a delicious recipe with center, kosher salt, light brown sugar, ground coriander, orange, vodka. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foilto catch dripsand a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)
2
In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the heat; smoke for 30 seconds longer.
3
Set the salmon, skin side up, in a glass baking dish. Mix the salt, brown sugar, coriander and orange zest; rub the spice mix and the vodka over both sides of the salmon. Cover and refrigerate for 3 days, turning daily.
4
Rinse the salmon fillet and pat dry. Using a sharp knife, thinly slice the salmon on an angle, cutting toward the tail, and serve.
81
kcal
Calories
3
g
Fat
7
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 center-cut salmon fillet, 2 1/2 tablespoons kosher salt, 2 tablespoons light brown sugar, 1 teaspoon ground coriander, and more.
Yes, Smoked And Cured Salmon With Orange Zest falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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