Smoked and Cured Salmon with Orange Zest

By cnash

Cold-smoking salmon usually requires an elaborate setup. Use the brilliant trick of quickly smoking the fish, then curing it like gravlax, as a great option for the home cook.

Ingredients

• 1 (2-pound) center-cut salmon fillet
• 2.5 tablespoon(s) Kosher salt
• 2 tablespoon(s) light brown sugar
• 1 teaspoon(s) ground coriander
• Finely grated zest of 1 orange
• 2 tablespoon(s) vodka

Details

Servings 1
Cooking time 15mins
Adapted from delish.com

Preparation

Step 1

Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foil — to catch drips — and a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the heat; smoke for 30 seconds longer.

Set the salmon, skin side up, in a glass baking dish. Mix the salt, brown sugar, coriander, and orange zest; rub the spice mix and the vodka over both sides of the salmon. Cover and refrigerate for 3 days, turning daily.

Rinse the salmon fillet and pat dry. Using a sharp knife, thinly slice the salmon on an angle, cutting toward the tail, and serve.