Chef Jason Parsons sweetens this smoked salmon dish up with a delicious maple glaze.

House smoked salmon with maple glaze

Makes: 4 portions

Ingredients:

• 1 large piece salmon filet (around 2lbs with the skin on)
• 1/2 cup maple syrup
• 1/2 cup apple cider
• 1 tbsp Dijon mustard
• 1 tbsp chopped tarragon
• 2 cups wood chips for smoking
• 1 whole pear (cut into large julienne)
• 1 bulb Belgium endive (cut into leaves)
• 1 head curly endive
• 1 cup baby arugula
• 1/4 cup toasted walnuts
• 2 tbsps white wine vinegar
• 6 tbsps olive oil

Method:

Soak the wood chips in water for a least one hour. Strain and place the wood chips in the bottom of a turkey roaster.

Then place the rack on top of the wood chips and lay the salmon skin side down on the rack.

In a bowl, mix the maple syrup, apple cider, mustard and tarragon with a pastry brush or small spoon. Spread the mixture over the flesh of the salmon.

Put the lid on the turkey roaster and place on a burner with medium to high heat. After a few minutes the wood chips should start to smoke.

Check on the salmon from time to time to make sure it is not burning, but don’t check on it so often that you let all the smoke out of the roaster. The salmon should be cooked through when finished. Timing may vary depending on the thickness of the roaster and the temperature of the burner. The salmon once removed should flake of the skin easily.

In a bowl, mix the white wine vinegar, curly endive, endive leaves, pear, toasted walnuts and baby arugula. Season with salt, pepper and serve topped with flaked smoked salmon. Salmon can be served warm or cold.

Courtesy Jason Parsons
www.peller.com
@chefparsons