Cedar-Smoked Salmon With Spicy Pineapple And Rhubarb Glaze Recipe

About this recipe

A flavorful pescatarian dinner featuring tender cedar-smoked salmon, complemented by a sweet and spicy pineapple and rhubarb glaze with a hint of habanero heat.

Ingredients

• 200 g Pineapple Chunks
• 1 ltr Real Fruit Power Pineapple Juice
• 200 g Pluckk Frozen Strawberry
• 100 g Jalapeno
• 120 g Golden Prize Pink Salmon Fillet In Oil

Instructions

1. 1. In a bowl, combine 1 cup of diced pineapple, 1/2 of a finely minced jalapeno, and 1/2 cup of pineapple juice. Mix well and set aside to use as a basting glaze.
2. 2. Pat 500 g of salmon fillets dry with paper towels. Using long strokes, rub a mixture of finely minced jalapeno and a small amount of pineapple juice onto the salmon, ensuring even coverage. Massage the mixture into the fish for about 5 minutes.
3. 3. Cover the seasoned salmon and refrigerate for 3 hours to allow the flavors to develop.
4. 4. Preheat a smoker to 225°F and prepare a cedar plank by soaking it in water for at least 30 minutes, then lightly oiling the surface.
5. 5. Pat the salmon dry. Place the salmon fillets skin-side down on the prepared cedar plank.
6. 6. Place the cedar plank with the salmon in the smoker. Use alder wood chips for a mild, smoky flavor. Smoke the salmon for approximately 2 1/2 hours, basting it every 10 minutes with the pineapple glaze.
7. 7. Once the salmon is cooked through and flakes easily with a fork, remove it from the smoker. Let it rest for 5 minutes before serving.
8. 8. Serve the smoked salmon warm, garnished with any remaining glaze for added flavor.