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Orange Glazed Hot Smoked Salmon
Orange Glazed Hot Smoked Salmon
Ingredients
- 3 pound piece of salmon—skinless if possible
- Soak alder chunks for 24 hours
- Soak salmon in brine of 1-cup salt,
- ½ cup sugar and 6 cups of water for 2 hours, then rinse
- Make orange glaze: Grate or chop peel of ½ orange, 1 lemon and l lime
- Add squeezed juice of orange, lemon and lime plus ½ cup orange juice
- Add ½ teaspoon chopped fresh thyme or dry thyme and 4 dashes Tabasco
Instructions
- Simmer down to ½ cup and cool
- Mix 2 tablespoons balsamic vinegar and 1-teaspoon cornstarch
- Stir out lumps and add to cooled orange mix
- Heat orange mix and stir until it thickens
- Put 1 beer and 1 quart hot water in double lined water pan and heat smoker
- Rub salmon with 2 tablespoons olive oil
- and put on oiled or sprayed grill rack on piece of newspaper
- Brush warm orange mix on salmon
- Put salmon and grill in smoker at med-high until internal salmon temperature is 135—about 1 hour—reduce smoker temperature if necessary Smoke for an additional hour at low to keep internal salmon temperature at 135—140.
- ALTERNATIVE—INSTEAD OF ORANGE GLAZE
- Chop peel of 1 lemon and 1 lime Marinate salmon for 20 minutes in:
- ¼ cup olive oil
- ¼ cup white wine
- ¼ cup lemon juice and juice of 1 lemon and 1 lime
- tablespoons balsamic vinegar
- Rub top of salmon with horseradish mixed with a little marinade
- Sprinkle chopped lemon and lime peel and ground pepper and a little red pepper on top of salmon
