Recipe from Weber's Ultimate Grilling by Jamie Purviance
Tequila-Smoked Salmon with Radish Salsa
People
Serves 8 to 12
Prep Time
35 mins
Refrigeration Time
8 to 9 h
Grilling Time
55 mins to 1:15 h
- People
- Serves 8 to 12
- Prep Time
- 35 mins
- Refrigeration Time
- 8 to 9 h
- Grilling Time
- 55 mins to 1:15 h
the Ingredients
- ½ cup packed light brown sugar
- ¼ cup kosher salt
- ¼ cup plus 1 tablespoon tequila, divided
- ¼ cup chopped fresh cilantro leaves and tender stems
- 1 jalapeño chile pepper, finely chopped (about 1 tablespoon)
- 1 tablespoon finely grated lime zest
- 1 tablespoon finely grated lemon zest
- 1 teaspoon ancho chile powder
- 1 center-cut salmon fillet (with skin), 2 to 2¼ pounds and 1¼ to 1½ inches thick, pin bones removed
- 1 tablespoon olive oil
Salsa
- 1 bunch radishes (12 to 16), trimmed and cut into very fine matchstick strips
- ½ cucumber, peeled, seeded, and cut into ⅛-inch dice (about ½ cup)
- ¼ cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro leaves
- 5 teaspoons fresh lime juice
- 5 teaspoons granulated sugar
- ½ to 1 jalapeño chile pepper, seeded and finely chopped (2 to 3 teaspoons)
- ¼ teaspoon kosher salt
- Tortilla chips
Special Equipment
- 2 large handfuls apple wood chips
This multistage process is worthwhile for turning out salmon with a silky-tender
texture. Tequila and smoke give the fish fabulous flavors that work
great with the slightly spicy, slightly bitter radish salsa in this stand-out
appetizer. The smoked fish also makes a terrific main dish on its own.
Instructions
- 01 In a small bowl mix together the brown sugar, salt, ¼ cup tequila, cilantro, jalapeño, lime zest, lemon zest, and chile powder. Place the salmon, skin side down, in a glass or ceramic baking dish just large enough to hold it.
- 02 Remove any pin bones using a small piece of paper towel to help you grasp one end of the bone while you pull it out. Spread the sugar mixture over the salmon, covering it entirely. Cover with plastic wrap and refrigerate for 7 to 8 hours.
- 03 Rinse the salmon well under cold running water to remove the sugar mixture. Pat it dry with paper towels, then place, flesh side up, on a baking sheet. Brush the flesh with the oil and the remaining 1 tablespoon tequila. Refrigerate, uncovered, until the salmon looks lightly glazed, about 45 minutes.
- 04 Soak the wood chips in water for at least 30 minutes.
- 05 Prepare the grill for indirect cooking over very low heat (200° to 250°F).
- 06 Brush the cooking grates clean. Drain and add half of the wood chips to the grill, following manufacturer's instructions, and close the lid. When smoke appears, grill the salmon over indirect very low heat, with the lid closed, until it is firm to the touch and has a golden patina, 55 minutes to 1¼ hours. After about 30 minutes of cooking time, drain and add the remaining wood chips. Remove the salmon from the grill and let rest for 20 minutes.
- 07 In a medium bowl combine all of the salsa ingredients and mix well. Slice or flake the cooled salmon into bite-sized pieces. Serve on tortilla chips topped with the salsa.
the Ingredients
- ½ cup packed light brown sugar
- ¼ cup kosher salt
- ¼ cup plus 1 tablespoon tequila, divided
- ¼ cup chopped fresh cilantro leaves and tender stems
- 1 jalapeño chile pepper, finely chopped (about 1 tablespoon)
- 1 tablespoon finely grated lime zest
- 1 tablespoon finely grated lemon zest
- 1 teaspoon ancho chile powder
- 1 center-cut salmon fillet (with skin), 2 to 2¼ pounds and 1¼ to 1½ inches thick, pin bones removed
- 1 tablespoon olive oil
Salsa
- 1 bunch radishes (12 to 16), trimmed and cut into very fine matchstick strips
- ½ cucumber, peeled, seeded, and cut into ⅛-inch dice (about ½ cup)
- ¼ cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro leaves
- 5 teaspoons fresh lime juice
- 5 teaspoons granulated sugar
- ½ to 1 jalapeño chile pepper, seeded and finely chopped (2 to 3 teaspoons)
- ¼ teaspoon kosher salt
- Tortilla chips
Special Equipment
- 2 large handfuls apple wood chips
let's Gear up
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