Tequila-Smoked Salmon with Radish Salsa | BBQs In The Hills

Ingredients

• ½ cup packed light brown sugar
• ¼ cup sea salt
• ¼ cup plus 1 tablespoon tequila
• ¼ cup chopped fresh coriander leaves and tender stems
• 1 jalapeño chilli, finely chopped (about 1 tablespoon)
• 1 tablespoon finely grated lime zest
• 1 tablespoon finely grated lemon zest
• 1 teaspoon ancho chilli powder
• 1 skin-on centre-cut salmon fillet, 900 g to 1 kg and 3 to 4 cm thick
• 1 tablespoon olive oil
• 1 bunch radishes (12 to 16), trimmed and cut into very fine matchsticks (about 1 3/4 cups)
• ½ cucumber, peeled, seeded, and cut into 3 mm dice (about 1/2 cup)
• ¼ cup finely chopped red onion
• 2 tablespoons chopped fresh coriander leaves
• ½ to 1 jalapeño chilli, seeded and finely chopped (2 to 3 teaspoons)
• 5 teaspoons fresh lime juice
• ½ teaspoon granulated sugar
• ¼ teaspoon sea salt
• Tortilla chips