Pier 24 chef Greg Piner suggests salmon as an alternative to the traditional turkey for Christmas Day.
Christmas salmon
Ingredients
1 side of pin-boned salmon
250ml maple syrup
50gm saltwood chips
pine needles (fresh)
Salad
baby watercress
1 apple (Granny Smith)
Gusto apple dressing
50ml Gusto apple syrup
10g wholegrain mustard
10ml maple syrup
50ml olive oil
sesame seeds (toasted)
salt and pepper
Method
Remove skin from salmon (ask your fishmonger if you are not confident removing the skin yourself, but we do encourage you to give it a go), cut fillet in half and place in a non-metallic bowl. Combine maple syrup and salt in a bowl, pour over salmon and gently rub. Cover with cling wrap and leave in fridge overnight.
If you don't have a smoker you can make a makeshift one at home on the stove top.
To make a stovetop smoker you'll need aluminium foil, a stock pot and a metal steaming tray.
Put the aluminium foil on the bottom of the pot, add your wood chips, another layer of aluminium foil followed by your steaming tray and you are good to go.
Place salmon on damp cloth (cheesecloth or a disposable dish cloth works perfectly) and place on the steaming tray. Put some foil around the lid to keep the smoke from escaping. Smoke on high heat for about five minutes, then medium-low heat for another 10 minutes. Remove pot from heat, let salmon sit in the smoke for another 5 minutes or so. Remove from pot and let stand for 15 minutes at room temperature. This gives time for the proteins to reset.
While the salmon is resting make the gusto apple dressing.
Mix all together, adjust seasoning to taste.
Using a mandolin slice the apple to resemble matchsticks, mix with baby watercress (large stalks removed).
Lightly dress salad with gusto dressing.
Plate salmon and garnish with salad, add more sauce as needed. Serve with crusty bread.
