Oak plank smoked salmon with maple glaze, bacon and chilli jam
22 ea CR Salmon Fillet Portions (200-230g)
100100 ml CR Soy Sauce
5050 g CR Agave and Maple Syrup
11 tsp CR Ground Ginger
1/41/4 tsp CR Garlic Puree
22 ea CR Star Anise
11 ea lime
3030 g CR Agave and Maple syrup
3030 ml Whisky
Bacon and chilli jamBacon and chilli jam
5050 g CR Jalapeno
1/21/2 ea CR Cinnamon Sticks
44 ea CR Whole Cloves
11 ea CR Star Anise
11 tsp CR Whole Coriander
5050 ml CR White Wine Vinegar
11 ea onion
5050 g demerara sugar
33 ea smoked streaky bacon
- 1To make the bacon chilli jam. Chop your onion and jalapeñ-os and place in a thick bottom saucepan.
- 2Add the spices, sugar and vinegar and reduce by half until it is “Jammy”.
- 3Grill the smoked bacon and once crispy, dice into small piec-es and add to the chilli jam.
- 4Allow to cool.
- 5Get a clean oak plank or old chopping board that is untreated and soak overnight in water. This plank must be the right size for your BBQ. *Cedar or beech are also a good option.
- 6Place the 2 defrosted salmon portions in a zip lock bag and add all of the ingredients.
- 7Close the zip lock and let the salmon marinate for 2 hours
- 8Turn the bag and marinate for another 2 hours.
- 9Remove from the marinade, pat dry and place onto the wood.
- 10Once your BBQ is lit and ready and not too hot, cook the salmon with the lid on for 10-15 mins. The BBQ coals will heat the wood and smoke the fish giving an amazing aroma.
- 11Half way through the cooking, brush with your maple and whisky glaze
- 12Your salmon should be blush pink in the centre and be at 60˚C.
- 13Serve with a dollop of the bacon and chilli jam