Hot Smoked Sockeye Salmon with Charred Orange and Maple Syrup
- prep time120 min
- total time 165 min
- serves 6
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.