Denahi's Duskwood Dinner: Smoked Salmon & Wild Berry Glaze
Inspired by the stark beauty of the north, this dish features elegantly smoked salmon, bringing a heartiness to the table. A vibrant wild berry glaze adds a touch of brightness and natural sweetness, reminiscent of the forest's bounty. This recipe balances robust flavors with delicate preparation, perfect for a gathering.
Directions
- 1
Combine the sea salt, brown sugar, and black pepper. Rub this mixture evenly over the flesh side of the salmon fillet. Refrigerate for at least 2 hours, or preferably overnight.
- 2
Remove the salmon from the refrigerator and rinse off the curing mixture under cold water. Pat the salmon very dry with paper towels. Let it air-dry on a wire rack for 1-2 hours until a pellicle (a glossy film) forms.
- 3
Prepare your smoker with wood chips according to manufacturer's instructions. Preheat to 200-225°F (93-107°C).
- 4
Place the salmon skin-side down on the smoker racks. Smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
- 5
While the salmon smokes, prepare the berry glaze. In a small saucepan, combine the mixed wild berries, maple syrup, and lemon juice.
- 6
Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, mashing the berries slightly with a fork.
- 7
Stir in the cornstarch slurry and cook for another 1-2 minutes, until the glaze thickens slightly. Remove from heat and strain through a fine-mesh sieve for a smoother glaze, if desired.
- 8
Once smoked, transfer the salmon to a serving platter. Drizzle with the wild berry glaze and garnish with fresh dill before serving warmly.