honey wood-smoked salmon
with quick-pickled tomato
- ½ cup (175g) honey
- ½ teaspoon smoked paprika
- 2 teaspoons Dijon mustard
- 1 clove garlic, crushed
- 1 x 1.2kg salmon fillet, skin on, pin-boned and trimmed
- 1 cup (200g) long-grain rice
- 3 cups (200g) smoking wood chips+
- 1 cup basil leaves, to serve
- 500g baby Roma tomatoes, halved
- ¼ cup (60ml) red wine vinegar
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- sea salt and cracked black pepper
- Place the honey, paprika, mustard and garlic in a small bowl and mix to combine.
- Place the salmon in a large deep-sided tray and brush with the honey mixture. Cover and refrigerate for 30 minutes.
- Remove the salmon from the tray, reserving the marinade, and set aside. Pour the reserved marinade into a small frying pan over medium heat and cook for 1 minute or until the liquid is reduced. Set aside.
- Place the rice and wood chips in a large deep-sided flameproof baking dish, double-lined with aluminium foil.
- Place a lightly greased wire rack into the baking dish, making sure it doesn’t touch the smoking mixture. Place the baking dish over high heat.
- Once the mixture is smoking, place the salmon on the rack, skin-side down. Cover with aluminium foil or an upturned baking dish. Reduce heat to medium and smoke for 20 minutes.
- Remove from the heat and allow to stand, covered, for 10 minutes or until cooked through.
- While the salmon is smoking, make the pickled tomato.
- Place the tomato, vinegar, honey, paprika, salt and pepper in a bowl. Toss to combine and set aside for 15 minutes to pickle.
- Remove the salmon from the rack, place on a platter and brush with the reduced glaze.
- Serve with the pickled tomato and basil. Serves 6.
+ You can buy smoking wood chips from hardware stores and barbecue suppliers.
Tip: Ensure your kitchen is well ventilated when smoking the salmon.
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