Tequila Cured Salmon

Mexican hot smoked salmon

Category
Appetizer
Cuisine
Mexican
Serves
8-12
Time
3 hours
From
Bobby Flay

salmon

Adapted from Bobby Flay: Chapter One

The original recipe cures the salmon for 48 hours. I think this ends up too salty, so I changed this to a hybrid approach.

Ingredients

  • ~2 lbs skin-on salmon fillets
  • 2 tablespoons coriander seeds
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon pureed canned chipotle in adobo
  • Zest of 3 limes
  • ½ cup finely chopped fresh cilantro
  • 2 cups kosher salt
  • 2 cups light brown sugar
  • 2 cups tequila
  • Fruit wood chips or pellets (cherry, apple etc.)

Instructions

  1. Cover a baking sheet with a layer of aluminum foil and then a layer of plastic wrap (enough to make a pouch for the salmon). Place the salmon fillet on top of the plastic wrap, skin-side down. Pat the top dry with paper towels.
  2. In a small saucepan, combine the coriander, mustard, and cumin seeds and toast over low heat, stirring continuously, until fragrant, about 2 minutes. Remove from the heat, allow to cool slightly, and coarsely grind in a coffee grinder. Transfer to a small bowl and set aside.
  3. Spread the chipotle over the top of the salmon fillet.
  4. Sprinkle the ground spices, lime zest, and cilantro over the fish and press them firmly into the flesh.
  5. Refrigerate overnight
  6. Wash the spices off the salmon and pat dry with paper towels
  7. Combine the salt and brown sugar in a bowl, drizzle with the tequila, and stir to combine. Spread the salt-sugar mixture evenly over the salmon. Put the salmon in a large ziploc bag and leave in the fridge for 1 hour
  8. Wash off the sugar/salt mixture and shake dry (do not use paper towels). Leave uncovered for about an hour until there is a slightly sticky film on the salmon (this holds the smoke flavour)
  9. Smoke on a pellet grill on the smoke setting for 1-1 1/2 hours, or until you think the salmon is done enough
  10. Remove from the grill and let cool
  11. If you are not eating right away, either cover in plastic wrap or vacuum seal

Notes

  • if you have thin flaps on the side of the filets, I would trim those off and smoke separately. That way you can take them off the smoker earlier