Pine-Smoked & Maple-Glazed Wild Salmon

Ingredients for Pine-Smoked & Maple-Glazed Wild Salmon

• 1 to 2 large handfuls green pine needles

• 120ml bourbon

• 120ml grade-B, freshly tapped maple syrup

• 45ml Dijon mustard

• 2 teaspoons freshly milled black pepper

• Four 170g salmon fillets, patted dry

• Kosher salt, to taste

• One 9-inch round wire cooling rack

How to make Pine-Smoked & Maple-Glazed Wild Salmon

1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon.

2. In a bowl, whisk together the syrup, mustard, and pepper. Season the salmon generously with salt and coat with the glaze.

3. Place a large cast-iron skillet upon the grill grate. Let it heat until very hot. Using tongs or one's own gloved hand, press the needles into the bottom of the skillet, taking care not to drizzle combustible bourbon into the flames, and place the rack on top of the needles. Place the fish on top of the rack and cover the pan. Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze, if desired.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.