Chef Andre’s Salmon Haida

Enjoy Chef Andre’s take on a classic west coast inspired Canadian dish.

3/4 cup     Brown Sugar

1/4 cup     Kosher Salt

1 tbsp      Fresh Coarse Ground Black Pepper

1 tbsp      Ground Star Anise

Pinch       Allspice, Nutmeg and Cardamom

1.5kg       Fresh Side Salmon, Skin on

3 oz         Coarse Chopped Fresh Dill

1/4 cup    Brandy

 

Combine sugar, salt, pepper, anise, allspice, nutmeg and cardamom in a small bowl.  Place salmon, skin side down on parchment paper, slowly pour brandy over salmon, rub with spice mixture and sprinkle dill on top.  Place another piece of parchment paper on top of salmon,  place in refrigerator, apply heavy, even weight on top (eg. cans on top of a tray or board).  Refrigerate for two days.  Score salmon, and smoke for 1-1.5 hours.

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