Hot-Smoked, Bourbon-Cured Salmon with Caper Vinaigrette | Seafood Recipes | Weber Grills | Weber US
Keywords
- Weber
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Cooking tools:
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- Baking sheet
- Plastic wrap
- Refrigerator
- Paper towel
- Pastry brush
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- Measuring cup
Ingredients
- ¾ cup/150 grams packed dark brown sugar
- ½ cup/65 grams kosher salt
- ¼ cup/60 milliliters plus 1 tablespoon bourbon, divided
- 1 tablespoon finely grated fresh lemon zest
- 1 tablespoon finely grated fresh orange zest
- 1 teaspoon freshly ground black pepper
- 1 salmon fillet (with skin), about 3 pounds, pin bones removed
- ½ cup/120 milliliters plus 1 tablespoon extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 2 tablespoons finely chopped shallots
- 2 teaspoons capers, drained and chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon granulated sugar
- ¼ teaspoon freshly ground black pepper
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