Indirect grilling
Serves 4 to 6
1-to 1-1/2 pounds salmon fillet
1 cup vodka or rum
CURE
1 cup brown sugar
1/2 cup course salt (kosher or sea)
2 tablespoons freshly ground black pepper
1 tablespoon ground coriander
You'll also need a charcoal or gas grill and a few handfuls of wood chips (apple is the best but hickory or some other type will do). If you are using a gas grill, use a smoker box or make a smoke bomb with the chips inside a ball of tinfoil.
Directions:
Wash the salmon fillet under cold water and blot dry with paper towels. Run your fingers over the fillet, feeling for bones. Pull out any you find with needlenose pliers. Place the fish in a baking dish and pour the vodka over it and turn to coat. Marinate the salmon in the refridgerator for 20 minutes, turning the fish twice.
Place the sugar, salt, pepper and coriander in a bowl and mix well, breaking up any lumps in the brown sugar.
Drain the fish and blot dry with paper towels. Wipe out the baking dish. Spread 1/3 of the sugar mixture in the bottom of the baking dish in the shape of the fish fillet. Place the fish in the dish, cover and top with the remaining sugar mixture. Cover with plastic wrap and cure the fish in the refridgerator for 4 hours. When properly cured, you'll notice a pool of liquid at the bottom of the baking dish. This is the liquid the salt has drawn out of the fish.
Rinse the salmon under cold water to wash off the cure. Blot dry with paper towels. Set up your grill for indirect cooking. Smoke the salmon until cooked, about 45 minutes to 1 hour from start to finish. Use the flake test test to check for doneness: Press the fish with your finger--it should break into clean flakes.
Transfer the fish to a cake rack to cool to room temperature, then refridgerate until serving. (This salmon tastes best served chilled.) Serve with bagels and cream cheese, or with toast points, capers and sour cream.
