Pine-Smoked & Maple-Glazed Wild Salmon

Name: Pine-Smoked & Maple-Glazed Wild Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters bourbon; 3 Tbsps Dijon mustard; 4 servings Kosher salt, to taste; 2 teaspoons freshly milled black pepper; 1 large handful green pine needles; 680 grams salmon fillets, patted dry

Pine-Smoked & Maple-Glazed Wild Salmon might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 34g of protein, 11g of fat, and a total of 323 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free, primal, and pescatarian diet. A mixture of bourbon, salmon fillets, freshly milled pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Prepare a medium-high-heat fire, withthe flames occasionally licking the grillgrate.

Let it burn for at least 30 minutes.Whilst the fire heats, soak the pineneedles in the bourbon.

Ingredients you will need

Bourbon

In a bowl, whisk together the syrup,mustard, and pepper. Season the salmongenerously with salt and coat with theglaze.

Ingredients you will need

Mustard

Pepper

Syrup

Salt

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Whisk

Bowl

Place a large cast-iron skillet upon thegrill grate.

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Frying Pan

Let it heat until very hot.Using tongs or one's own gloved hand,press the needles into the bottom of theskillet, taking care not to drizzle combustiblebourbon into the flames, and placethe rack on top of the needles.

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Tongs

Place thefish on top of the rack and cover the pan.Cook until the fish is just opaque, about15 minutes for medium.

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Fish

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Frying Pan

Serve, brushedwith additional glaze, if desired.

Ingredients you will need

Glaze

From Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors by Sarah Huck and Jaimee Young. Copyright © 2011 Sarah Huck and Jaimee Young Stewart. Foreword © 2011 Melissa Clark. Photographs © 2011 Tara Donne. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.

Equipment

Ingredients

Servings:

118milliliters

bourbon 3Tbsps

Dijon mustard 4servings

Kosher salt, to taste 2teaspoons

freshly milled black pepper 1large handful

green pine needles 680grams

salmon fillets, patted dry

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.