Oak Plank Smoked Salmon with Maple Glaze, Bacon and Chilli Jam
A summer staple dish made with Country Range salmon portions. It has a perfect balance of sweetness from Country Range Agave & Maple Syrup and nice aroma from the smoked oak plank.
Time: 4 and a half hours
- 2ea CR Salmon Fillet Portions (200-230g)
- 100ml CR Soy Sauce
- 50g CR Agave and Maple Syrup
- 1tsp CR Ground Ginger
- 1/4tsp CR Garlic Puree
- 2ea CR Star Anise
- 1ea lime
- 30g CR Agave and Maple syrup
- 30ml Whisky
Bacon and chilli jam
- 50g CR Jalapeno
- 1/2ea CR Cinnamon Sticks
- 4ea CR Whole Cloves
- 1ea CR Star Anise
- 1tsp CR Whole Coriander
- 50ml CR White Wine Vinegar
- 1ea onion
- 50g demerara sugar
- 3ea smoked streaky bacon
- To make the bacon chilli jam. Chop your onion and jalapeñ-os and place in a thick bottom saucepan.
- Add the spices, sugar and vinegar and reduce by half until it is “Jammy”.
- Grill the smoked bacon and once crispy, dice into small piec-es and add to the chilli jam.
- Allow to cool.
- Get a clean oak plank or old chopping board that is untreated and soak overnight in water. This plank must be the right size for your BBQ. *Cedar or beech are also a good option.
- Place the 2 defrosted salmon portions in a zip lock bag and add all of the ingredients.
- Close the zip lock and let the salmon marinate for 2 hours
- Turn the bag and marinate for another 2 hours.
- Remove from the marinade, pat dry and place onto the wood.
- Once your BBQ is lit and ready and not too hot, cook the salmon with the lid on for 10-15 mins. The BBQ coals will heat the wood and smoke the fish giving an amazing aroma.
- Half way through the cooking, brush with your maple and whisky glaze
- Your salmon should be blush pink in the centre and be at 60˚C.
- Serve with a dollop of the bacon and chilli jam