Americana Outdoors E-Magazine - September 2019

SMOKED SALMON WITH ORANGE HOISIN GLAZE DIRECTIONS:

INGREDIENTS

1. Make the marinade by mixing together the hoisin sauce, orange juice, honey, sriracha sauce, sesa- me oil and garlic powder together in a small bowl. Measure out 1/2 cup of the marinade and set aside. Place the salmon in a flat dish and pour the remain- ing marinade over the salmon. Flip the salmon a couple times to ensure that all the salmon is coated in themarinade. Cover withplasticwrapandplace in the fridge for 3-4 hours. Flip the salmon every hour.

• 1 large salmon fillet, about 2 pounds • 1/2 cup hoisin sauce • 2/3 cup orange juice • 1/2 cup honey • 1 1/2 tbsp sriracha sauce • 2 tbsp sesame oil • 1 tsp garlic powder • 1 tbsp toasted sesame seeds • Bradley Flavor Bisquettes (Alder or Pacific Blend)

2. Set the smoker to 250°F using Alder or Pacific Blend bisquettes.

3. Smoke the fish for around 3 hours or until the internal temperature of the fish reaches 145°F.

4. During the smoking time, pour the 1/2 of reserved marinade in a small saucepan. Let it come to a low boil and let it reduce until it thickens and turns into a nice glaze. This takes about 10 minutes or so. Remove from heat. 5. Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Serve.