Smoked and Cured Salmon with Orange Zest
Smoked and Cured Salmon with Orange Zest might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 243 calories, 30g of protein, and 10g of fat per serving. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have ground coriander, center-cut salmon fillet, brown sugar, and a few other ingredients on hand, you can make it. To use up the vodka you could follow this main course with the Vodka Slush as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes.
Instructions
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.)
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.
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.
Rinse the salmon fillet and pat dry. Using a sharp knife, thinly slice the salmon on an angle, cutting toward the tail, and serve.