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Rezept durch Jamie Purviance

Hot-Smoked, Bourbon-Cured Salmon with Caper Vinaigrette

  • Personen

    Portionen 8

  • Vorbereitungszeit

    20 Min.

  • Kühlzeit

    14 to 16 Std.

  • Grillzeit

    1:10 to 1:30 Std.

  • Personen

    Portionen 8

  • Vorbereitungszeit

    20 Min.

  • Kühlzeit

    14 to 16 Std.

  • Grillzeit

    1:10 to 1:30 Std.

Zutaten

20151023095357 Row Seafood 22
  • 150 grams packed dark brown sugar
  • 65 grams kosher salt
  • 60 milliliters plus 1 tablespoon bourbon, divided
  • finely grated fresh lemon zest
  • finely grated fresh orange zest
  • freshly ground black pepper
  • salmon fillet (with skin), about 1.4 kilograms, pin bones removed
  • 120 milliliters plus 1 tablespoon extra-virgin olive oil, divided
  • Vinaigrette
  • fresh lemon juice
  • fresh orange juice
  • finely chopped shallots
  • capers, drained and chopped
  • Dijon mustard
  • granulated sugar
  • freshly ground black pepper

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