Smoked and Cured Salmon with Orange Zest

Name: Smoked and Cured Salmon with Orange Zest
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 center-cut salmon fillet; 2 1/2 tbsp. kosher salt; 2 tbsp. light brown sugar; 1 tsp. ground coriander; Finely grated zest of 1 orange; 2 tbsp. vodka

Published: Jan 16, 2011

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Yields:

Cook Time:

15 mins

Total Time:

15 mins

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Cold-smoking salmon usually requires an elaborate setup. Use the brilliant trick of quickly smoking the fish, then curing it like gravlax, as a great option for the home cook.

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Directions

1. Step 1Assemble 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 foil — to catch drips — and a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)
2. Step 2In 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. Step 3Set 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. Step 4Rinse the salmon fillet and pat dry. Using a sharp knife, thinly slice the salmon on an angle, cutting toward the tail, and serve.