
Ingredients:
- 1/2 cup coarse salt
- 1/2 cup sugar
- Ground cumin
- Lemon zest
- ½ fillet salmon
- 1 cup wood pellets for smoke
Method:
- Start the salmon as a gravlax. In a bowl, combine salt and sugar.
- Place salmon over a large piece of aluminum foil, topped with cheese cloth. Season salmon with cumin and lemon zest.
- Cover salmon with the salt/sugar mixture. Wrap salmon in the cheese cloth first and in the aluminum second. Place in a baking sheet and refrigerate for 18 to 24 hours.
- Unwrap salmon fillets and thoroughly rinse fish under cold running water. Pat flesh dry with paper towels.
- Using a steaming pan, place wood chips on the bottom and start with a torch, once smoke comes out, place the