A fresh dish made with black, green and pink peppercorns for a real bite in this delicious glaze.
Directions for: Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw
Ingredients
Salmon1 cup pure maple syrup, divided
2 Tbsp kosher salt
10 whole black peppercorns
10 whole green peppercorns
10 whole pink peppercorns, plus 2 Tbsp crushed
1 (3-lb) center-cut piece of salmon
cup maple syrup
2 heaping Tbsp Dijon mustard
Brussels Sprouts Slaw, for serving (recipe follows)
Brussels Sprouts Slawcup canola oil
4 Tbsp apple cider vinegar
2 Tbsp lemon juice
2 Tbsp Dijon mustard
2 Tbsp pure maple syrup
tsp celery salt
Kosher salt and freshly ground black pepper
2 lb(s) Brussels sprouts, trimmed
1 small head radicchio, halved and finely shredded
2 Tbsp finely chopped fresh chives
cup chopped toasted walnuts
Directions
Salmon1. Whisk together 2 cups water, 1/2 cup maple syrup, salt and whole peppercorns in a bowl. Add the salmon, place a piece of plastic wrap over and place a plate on top to keep submerged. Refrigerate for 1 hour.
2. Remove the salmon from the brine. Pat the salmon dry with paper towels and place on a baking rack set over a baking sheet place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
3. Combine the remaining 1/2 cup maple syrup, mustard and crushed pink peppercorns.
4. Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 150 to 160F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Smoke until the thickest part of the fish registers 150F, about 1 hour 30 minutes. Start brushing with the glaze every few minutes for the last 15 minutes of the smoking process.
5. Serve the salmon with the Brussels Sprouts Slaw.
Brussels Sprouts Slaw1. Whisk together the oil, vinegar, lemon juice, mustard, maple syrup, celery salt and some salt and pepper in a large bowl.
2. In a food processor with a grater attachment, shred the Brussels sprouts. (If you do not have a food processor you could grate by hand or cut very thinly with a knife.) Transfer to the bowl with the dressing. Add the radicchio and chives and toss to combine. Cover and refrigerate for at least 30 minutes before serving (to allow the sprouts to break down and soften). Add the walnuts before serving.
See more: Fish, Main, Vegetables, Nuts