Smoked And Cured Salmon With Orange Zest Recipe

Ingredients

1 center-cut salmon fillet

2 1/2 tbsp. kosher salt

2 tbsp. light brown sugar

1 tsp. ground coriander

Finely grated zest of 1 orange

2 tbsp. vodka

Preparation

Step 1Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foil — to catch drips — and a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)Step 2In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the heat; smoke for 30 seconds longer.Step 3Set the salmon, skin side up, in a glass baking dish. Mix the salt, brown sugar, coriander, and orange zest; rub the spice mix and the vodka over both sides of the salmon. Cover and refrigerate for 3 days, turning daily.Step 4Rinse the salmon fillet and pat dry. Using a sharp knife, thinly slice the salmon on an angle, cutting toward the tail, and serve.