New Zealand King Salmon fennel cured & smoked
Makes 1 fillet (500 – 800gms)
Ingredients - Stage 1: Curing the Salmon
||New Zealand King Salmon Fillet - approx 500-800gms (skin on and bones removed)
||Flaky Sea Salt|
||Fennel Seeds - fresh ground in a spice grinder (alternative is ground fennel powder)|
||Lemon (fine zest only)|
Ingredients - Stage 2: Hot Smoking the Salmon in a hooded BBQ
||Smoking Wood Chips|
||Cured Salmon Fillet (chilled so as not to cook too quickly)|
Method - Curing the Salmon
- Lay the salmon on a non-metal tray or plate skin-side down. Mix together the salt, sugar, ground fennel, and lemon zest and spread the mixture evenly over the salmon flesh.
- Wrap the salmon fillet with cure in plastic food wrap then, to help the cure penetrate the salmon flesh evenly, put a board on top and weigh it down with a couple of tins. Leave for 4 hours, but every hour tip off any liquid that collects
- When ready, unwrap and brush off the cure mix (give it a quick rinse if needed) & pat dry with a cloth if necessary.
Method - Hot Smoking the Salmon using a hooded BBQ
- Preheat the BBQ on high with the lid up for approx 5-8 minutes (depending on the BBQ), the grill plate needs to be hot without retaining any heat under the hood. Place a sheet of aluminum foil down on the hot plate & sprinkle the smoking wood chips & fennel seeds over the plate. As soon as they begin to smoke heavily place your Salmon on the warming rack & roll the lid down & turn off the gas, it is important at this stage to leave the lid down for at least 4-5 minutes so as to allow the smoke to form & flavor the salmon. Be very careful not to over cook the salmon, an indication is as soon as you see white protein leeching out of the side of the salmon it will be cooked. Remove & allow to cool quickly.
- Serve with your favourite pesto or mayonnaise.