The end of the summer is getting near! But that doesn't mean we can't make a summer meal anymore! Let's stick to the holiday mood with this delicious piece of smoked mojito marinated salmon! Delicious, tender, juicy and packed with citrus notes and a subtle rum taste! Perfect for Indian summer evenings!
Mix all ingredients for the Mojito Marinade and pour it over the salmon. The pieces should be under the marinade. Put them in the fridge for at least 4 hrs.
Remove the Salmon from the fridge and pat dry with a paper towel.
Add some sugar, salt and pepper at taste while you gently heat the BBQ.
Prepare your BBQ for a indirect session at low temperature (about 70°C - 80°C / 160°F)
Add a handful of vines to the coals and close the lid as fast as possible to prevent them from catching a flame (otherwise the temperature rises fast).
As soon as the smoke turns blue you can put the salmon in the BBQ to smoke it until it reaches an internal temperature from 45°C (113°F). It takes about 20 to 25 minutes depending on the thickness of your pieces.
Remove the salmon from your smoker and sprinkle it with some fresh pieces of lemon zeste at taste. These will bring a surprising fresh note to the salmon.