Hot Smoked Maple Salmon With Fennel Slaw Recipe
Servings: 8
Ingredients
- 2 c. maple syrup
- 1 lt cool water
- 4 Tbsp. salt
- 1 c. Dijon mustard
- 1 Tbsp. tabasco sauce
- 1 lrg side of salmon, skin removed, and, boneless
- 4 c. hardwood chips, soaked overnight in water, mesquite, hickory, or possibly, fruitwood Fennel Slaw
- 2 x juicy lemon, zested, and, juiced
- 4 Tbsp. honey
- 1/2 c. extra virgin extra virgin olive oil
- 2 Tbsp. Dijon mustard
- 1 head fennel, thinly, shaved, or possibly, grated through a box grater's large holes
- 1 c. fresh mint, leaves, tightly packed, and, sliced, thinly
Directions
- Stir the water, maple syrup, 1 c. of Dijon, salt and Tabasco together till the salt dissolves.
- Pour the brine mix over the salmon in a tight fitting container, submerging it.
- Cover tightly and chill overnight. Its important which the fish be fully submerged so chose a container which it fits tightly in and weigh it with a small plate if necessary to keep it in the brine.
- When you're ready to serve fire up the BBQ. When its very warm sprinkle the wet chips over the coals and close the lid.
- When they are smoking steadily and have filled the BBQ with billowing smoke add in the salmon. All BBQ's are different. If you're confident the fish will not stick to yours, just place it directly on the clean and well oiled grate. If you're not so sure place it on a doubled-up oiled piece of foil and place the foil on the grate.
- Either way, turn the heat down to medium and wait 12 to 15 min before opening.
- Check the fish for doneness and serve immediately with the fennel slaw!
- Fennel Slaw:In a medium bowl whisk the lemon juice, zest, honey, oil and the two Tbsp. of Dijon together till smooth.
- Add in the fennel and toss well, coating proportionately.
- Cover tightly and chill overnight.
- Toss again every few hrs. Just before serving add in the mint and toss again.
- One of my favourite flavours of summer is a smoky side of grilled salmon. This method infuses the salmon with maple and cooks it through. It's easy to prepare at home. The fennel slaw is a great side dish which will have your friends and family saying: "Which's the best fennel I've ever had!"
- Timing Hints: The salmon needs to 'cure' overnight, the wood chips need to soak and the fennel slaw is best when made the day before serving. You may also cook the salmon in advance and bring it to the party cool or possibly at room temperature.
- This fennel slaw is a great side dish which will have your friends and family saying: "Which's the best fennel I've ever had!"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 8 servings | |
| Calories 394 | |
| Calories from Fat 133 | 34% |
| Total Fat 15.15g | 19% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3920mg | 163% |
| Potassium 330mg | 9% |
| Total Carbs 66.46g | 18% |
| Dietary Fiber 2.2g | 7% |
| Sugars 56.84g | 38% |
| Protein 1.99g | 3% |
