This Smoked Salmon dish is PACKED with flavor combining fresh Mango, Habanero and Sriracha Glazed Bacon. Serve warm or chilled for the most incredible salmon experience!
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Smoked Salmon Cinnamon Roll:
-5lb piece of skin-off salmon (reduce rest of recipe if using less)
-Season as you normally would with salt, then add 50% more (smoked salmon can take salt). Add 2x the salt amount of brown sugar
-Cover, fridge overnight
-Remove from fridge, rinse gently, pat extremely dry, place back in fridge for 4 hours uncovered (to develop the pellicle)
-Season salmon lightly with low sodium rub or garlic powder/chili flakes/black pepper
-Spread filling on salmon
-Roll up salmon and cut ~2 inch slices
-Slice citrus like grapefruit/orange/lemon place on grill, top with salmon
-Smoke (or bake) at 225 for about 30-45 min until fish hits 120 internal. Top with glaze, cook until 125-130
-Top with grapefruit or lemon zest and enjoy!
Filling:
-1.5 squares of cream cheese (5 lbs of salmon will leave a bit of spread leftover)
-Chop: ½ – 1 jalapeño, small bunch of dill or parsley, 2-3 tablespoons of capers
-Combine juice of half a lemon, 1 tablespoon of rub, and above ingredients
Mango Habanero Glaze:
-Combine: 4 tablespoons maple syrup, juice of 1/2 a grapefruit, 1/2 large chopped mango, 1/2 to 1 whole chopped habanero
– Cook down for several minutes until it starts to thicken up.
-Add 3-6 tablespoons of chopped sriracha candied bacon (Candied bacon recipe on my Instagram)
– If too thin, add water if necessary.
Miso Glaze:
-Combine: 4 tablespoons maple syrup, 3 tablespoons white miso, ~2 tablespoons of water. Add more as necessary to achieve thickened liquid consistency
-Add 3-6 tablespoons of chopped candied bacon (Candied bacon recipe on my Instagram)
Candied Bacon:
– Full candied bacon recipe on the “immortal hot pocket” post on my instagram if you swipe. Add ~1tablespoon of sriracha in the last minute of cooking. DM me or comment below if you have trouble finding this recipe or have any questions!
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