ADD SOME SMOKED SWEETNESS TO SALMON

BY TIFFANY HAUGEN

Winter in Alaska is the time to keep on top of that freezer supply and make room for this coming season’s fish and game. Be it any of the five salmon species – even steelhead – here’s a recipe worth trying.

Remember, fish marked for “best eating” are also best for smoking. Don’t think a dark, freezer-burned fish is going to be saved by the smoker. Salmon with a high fat content are hard to beat when it comes to smoking fish, so smoking your best cuts should not be overlooked.

For this recipe I used a Little Chief Smoker. It’s still a favorite smoker of mine because it’s simple to use and the temperature stays constant. The Big Chief Smoker is also one we use a lot. When we lived in Alaska, I kept the smoker inside the cardboard box it came in – and also wrapped it in an insulating jacket – to keep the temperature as warm as possible. Just cut a little flap of the box to allow for the smoker pan and you’re good to go.

When looking to transform a stronger-flavored fish like salmon, think sweet and smoky. Many people who don’t care for a salmon dinner fawn over smoked salmon, while those who think of salmon as having a “fishy” flavor might change their minds with a fruit-forward recipe. Unique and complex, the subtle smokiness and layered fruit flavors work together to create a very special recipe you’re sure to love.

1 large salmon (or steelhead) fillet

2 tablespoons soy sauce

½ cup grated pear and/or apple

Zest and juice of one orange

3 tablespoons melted butter

1 tablespoon brown sugar

1 tablespoon rice vinegar

½ inch grated ginger root

½ teaspoon dried coriander

½ teaspoon smoked paprika

½ teaspoon salt

Chive or scallions for garnish

Remove pin bones from fillet. Place soy sauce in a large casserole pan and place salmon or steelhead fillet meat-side down on top of soy sauce. Let sit at room temperature 15 minutes.

In a medium bowl, mix grated apple and/or pear, orange juice and zest, butter, brown sugar, rice vinegar, ginger, coriander, paprika and salt until thoroughly combined.

Preheat Little or Big Chief Smoker 10 to 15 minutes. Add alder chips to the chip pan (any flavored chip works); just be careful not to overpower the ingredients with a strong smoke. Place fillet skin-side down on a smoker rack and smoke 30 to 40 minutes.

Remove fillet from smoker and place on a parchment-lined baking sheet. Top fillet with fruit mixture and bake in a preheated 350-degree oven 15 minutes or until fillet reaches desired doneness or an internal temperature of 135 to 140 degrees. Top with chopped chives or scallions if desired.

Editor’s note: For signed copies of Ti any’s popular book, Cooking Seafood and other bestselling titles, visit ti anyhaugen.com.