Oak plank smoked salmon with maple glaze, bacon and chilli jam

Method

• 1

  Step 1

  To make the bacon chilli jam. Chop your onion and jalapeñ-os and place in a thick bottom saucepan.
• 2

  Step 2

  Add the spices, sugar and vinegar and reduce by half until it is “Jammy”.
• 3

  Step 3

  Grill the smoked bacon and once crispy, dice into small piec-es and add to the chilli jam.
• 4

  Step 4

  Allow to cool.
• 5

  Step 5

  Get 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.
• 6

  Step 6

  Place the 2 defrosted salmon portions in a zip lock bag and add all of the ingredients.
• 7

  Step 7

  Close the zip lock and let the salmon marinate for 2 hours
• 8

  Step 8

  Turn the bag and marinate for another 2 hours.
• 9

  Step 9

  Remove from the marinade, pat dry and place onto the wood.
• 10

  Step 10

  Once 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.
• 11

  Step 11

  Half way through the cooking, brush with your maple and whisky glaze
• 12

  Step 12

  Your salmon should be blush pink in the centre and be at 60˚C.
• 13

  Step 13

  Serve with a dollop of the bacon and chilli jam