H2O - Dan Dunn
HOISIN SMOKED SALMON
For the brine, mix the water, sugar, salt, orange and lime in a large container until the sugar and salt dissolve.
For the salmon, pour the brine over the salmon in a large container. Marinate in the refrigerator for 8-12 hours drain. Soak a bad of wood chips in water for 20 minutes. Drain and place the chips in a smoker and start smoker. Coat one side of the salmon with hoisin sauce and arrange sauce side up in the smoker. Smoke 30-45 minutes or until the salmon flakes easily. Be careful not to overcook the salmon should be moist and tender. Remove from the smoker and cool slightly.
Prepare the spring roll wrappers using the package directions. Layer one oz. of the smoked salmon, some of the salad greens, one basil leaf, and one mint leaf in the center of each roll wrapper. Fold in the sides and then roll lightly to enclose the filling. Cut the rolls into halves if desired. Mix the soy sauce, fish sauce and lime juice in a bowl and serve with rolls. Or serve the salmon with sushi rice and sautéed bok choy and spinach as an alternative. Make 10-15 spring rolls.
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