If you have a commercial smoker such as a Bradley, the wood “pucks” or “biscuits” are specifically made for it. If you don’t though, you can buy wood chips and use a charcoal barbecue. Experiment with wood flavours—a combination of apple and alder is popular to make this Ocean Wise™ recipe.
Special Equipment: Hardwood chips or pucks (alder, apple or cherry).
Pairing Suggestion: Tom Firth: Tantalus Old Vines Riesling or Granville Island Maple Shack Cream Ale.
Recipe by Chef Quang Dang of West Restuarant and taken from “The Ocean Wise Cookbook 2” ©2015 Whitecap Books Ltd.
With a fine grater, zest the oranges and set aside—they will be grilled later.Make the salmon cure by combining the salt, sugar, spices and orange zest, and mix well. Completely crust all sides of the Ocean Wise salmon in the cure. Lay the fillets skin-side down on a parchment paper–lined baking sheet. Let sit in the fridge for 1 1/2 hours.
Rinse off the cure under cold water and pat fillets dry with paper towel.At this point, you will need to set up your smoker. Place the Ocean Wise salmon into the smoker. Make sure that your smoker is hot, the internal temperature should be around 120–140°F (50–60°C) with full smoke. Brush the fillets with maple syrup and place into the smoker. Brush the Ocean Wise salmon with maple syrup every 5 minutes or so. They will need to smoke for 45 minutes, until the salmon flakes when touched with a fork.
Slice the oranges in half, place cut-side up under a broiler, and let roast until they are charred.
To Serve: Squeeze the juice from the broiled oranges onto the salmon just before serving.