| Ingredients: 2 Pound(s) center cut salmon steak 1 Cup(s) light sugar, brown 1/4 Cup(s) kosher 1 Tablespoon(s) granulated garlic 1 celery 1 apple, granny smith 1 grated carrot 1/2 Cup(s) mayonnaise 1/4 Cup(s) spiced brown mustard 2 Teaspoon(s) lemon juice 1/4 Teaspoon(s) ground cumin 1 Tablespoon(s) water 8 flour tortilla |
Directions:
Trim any fat from edge of salmon. Cut into 4 equal pieces so that they grill evenly. Whisk together brown sugar, salt, and garlic. Use a ziplock bag to hold the salmon after it has been coated with the glaze. Then add the rest of the glaze to the bag. Mix. Press out the air and place in the fridge for 4 to 24 hours to cure. Flip the fish over half way through. Make the garnish Finely chop the celery and apple. Peel and grate the carrot. Mix in a bowl. Set aside. Make the sauce Mix the mayo, mustard, lemon juice and cumin in a small bowl. Set aside. Soak one cup of wood chips in water for 15 minutes. Fold into a foil packet about the size of a large envelope. Cut two slits in the foil. Rinse and dry the salmon. Heat the grill to about 250 to 275, with heat only on one side. Place the wood chips on the heat and let warm up for 5 minutes. Clean and oil the grill. Make an apricot glaze In a small bowl, mix apricot preserves and water then heat in the microwave for 30 seconds. Brush the apricot all over the salmon. Place them on the cool side of the grill, skin down. Grill for about 30 minutes. Remove from grill and let rest for 5 minutes. Flake the salmon and sprinkle with salt. On a flour tortilla, apply sauce, salmon, celery topping and a little lettuce. |