Salmon - grilled
on nut wood (hickory or Hazelnut)
1 One inch or more thick piece of salmon2 cups orange juice
1 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