Smoked Salmon Cinnamon Roll

Version 1: Miso Glaze with Candied Bacon (Video)

Version 2: Mango Habanero with Sriracha Candied Bacon (Video)

Version 3: Miso Glaze with Candied Pecans (Video)

INGREDIENTS

• 5lb piece of salmon

• Salt

• Brown sugar

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Filling

• 1.5 squares of cream cheese (12oz)

• 1/2-1 jalapeño

• Small bunch of dill or parsley

• 2-3T capers

• Juice of half a lemon

• 1T of BBQ rub, garlic powder, chili flakes and/or black pepper

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VERSION 1 for Glaze: Miso Glaze

• 4T maple syrup

• 1-2T white miso

• 2T water

• 3-6T chopped candied bacon or candied pecans

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VERSION 2 for Glaze: Mango Habanero Glaze

• 4T maple syrup

• Juice of 1/2 a grapefruit

• 1/2 large chopped mango

• 1/2 - 1 chopped habanero

• 3-6T chopped sriracha candied bacon or candied pecans

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Candied Orange Pecans

• 1 cup of pecans

• 1/4 cup brown sugar

• Zest of 1 orange

• 2-3T water

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COOKING INSTRUCTIONS

Serves 3-4

1. Start with 5lb piece of skin-off salmon (reduce rest of recipe if using less).

2. Season as you normally would with salt, then add 50% more (smoked salmon can take salt). Add 2x the salt amount of brown sugar.

3. Cover, fridge overnight.

4. Remove from fridge, rinse gently, pat extremely dry, place back in fridge for 4 hours uncovered (to develop the pellicle).

5. Season salmon lightly with low sodium rub or garlic powder / chili flakes / black pepper.

6. Make the Filling: chop the jalapeño, dill or parsley and capers. Combine with juice of half a lemon, BBQ rub and cream cheese.

7. Spread filling on salmon.

8. Roll up salmon (wrap up your present) and cut ~2 in slices.

9. Slice citrus like grapefruit / orange / lemon place on grill, top with salmon.

10. Smoke (or bake at 225F for about 30-45min until fish hits 120F internal.

11. Choose between candied bacon or candied pecans in the glaze.

    • Make the Candied Bacon (or Sriracha Candied Bacon).

    • Make the Candied Orange Pecans: Add brown sugar, water and orange zest to a sauce pan on medium heat. After 1-2 min of melting down add your pecans stirring to coat them in the sugar. After 2-3 minutes take them off the heat and set them aside to cool. Once cooled, chop them up!

12. Choose Glaze.

    • Version 1: Make the Miso Glaze: combine maple syrup, white miso, water (add more as necessary to achieve thickened liquid consistency). Add 3-6T chopped candied bacon or candied pecans.

    • Version 2: Make the Mango Habanero Glaze: combine maple syrup, grapefruit, mango, chopped habanero. Cook down for several minutes until it starts to thicken up. Add 3-6T chopped sriracha candied bacon or candied pecans. If too thick add some water!

13. Top salmon with glaze, cook until 130F. Enjoy!

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