Smoked Mojito Marinated Salmon
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!
Servings 4 people
Ingredients
- 4 pieces salmon about 200 gr./piece
- 1 hand grapevines
Mojito Marinade
- 1/3 cup olive oil
- 1/3 cup Rum
- 1/3 cup lemon juice
- 1 Tbsp Lemon zeste
- 1 Tbsp salt
- 1 Tbsp Fresh mint
Finishing touch
- Cane sugar at taste
- Salt and pepper at taste
- Thinly chopped lemon zeste at taste
Instructions
Marinating the Salmon
- 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.
Smoking the Salmon
- 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.