Salmon - grilled
on nut wood (hickory or
Hazelnut)
1
One inch or more thick piece of salmon
2
cups orange juice1 teaspoon dried smoked hot pepper
1 teaspoon salt
2 tablespoons maple syrup
1 teaspoon dried orange zest
The
Salmon is soaked in 1 cup orange juice, 1/2 of the maple syrup,the hot pepper
and 1/2 teaspoon salt in the refrigerator for up to 3 days (the acid protects
from spoilage).
The
juice is decanted and then reduced with the remainder of the orange juice,
salt, maple syrup and dried orange zest.
The
grill is kept at a medium low temperature and the grill is oiled.
The
nut wood is soaked for 1 hour and placed on the charcoal.Salmon is cooked skin side down (to crisp it), with the grill top down for 20 to 30 minutes.
When the skin is done flip the salmon over and cook an additional 5 to 10 minutes.
Serve with the orange sauce
4 comments:
oh wow, i have never tried orange juice with salmon Joey, thanks for sharing, will try this one of these days.
Salmon is my absolute favorite. Can't wait to try this recipe.
Our first problem with this recipe would be in finding salmon around here. Little bitty frozen salmon steaks are all we can ever find unless it is ordered from distant places and costs and arm and a leg and that would only be for very, very special occasions!
i always think of salmon being available anywhere, but i suppose it is not - frozen can work - just thaw it in the OJ.
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