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.