Rules are rules…
I have a very strict rule. If it swims, I don’t eat it. I know, I know. I’m missing out on basically an entire food group. There is just something about fish that I can’t handle. I like to go fishing, I will catch and release all day. I just cant appreciate the taste of fish! All of this to say… if you top something with bacon and pecans I’m going to try it.
We have a very kind neighbor who had some freshly caught Alaskan Salmon and decided to share with us his bounty. Wesley is a man of good ideas (most of them anyway) and mentioned topping it with a crust of pecans, bacon and some Bulliet Bourbon. This sounded similar to my favorite sweet potato recipe so I ventured to give it a try. You can’t go wrong when bacon is involved.
All good things start on the smoker
This recipe is an easy one. After the initial cook you lay it on a bed of oranges (not my preferred mattress choice, but to each their own), top it with the crust and let it hang out. Once cooked through you will give it a drizzle of the left over glaze used to cook and drool until it is done.
Despite my distaste for swimming beings, I reluctantly hunked off a nibble (with as much bacon pecan crumble as my fork could hold) and took a bite. And you know what? It wasn’t too bad. It had a flavor profile that was absolutely a home run- It hit all of the bases on the way out of the park. Salty, sweet, smoky, citrusy, nutty and a kiss of bourbon honey at the end. Even I couldn’t resist another bite! And another… and another…
Easy to make, easier to eat
I would serve this with a rice pilaf and vegetable. The perfect meal! Let us know your thoughts in the comments below and how yours turned out!
Smoked Salmon with Bourbon Pecan Topping
A deliciously smoky, salty, sweet, citrusy dish.
Ingredients
- Salmon- 1 side slab
- Pecans- 1 1/2 cups, roughly chopped
- Bacon- 6 strips regular cut, cooked and chopped
- Oranges- 10, sliced
- Soy Sauce- 1/2 cup
- Brown Sugar- 3 tbs
- Molasses- 1 1/2 tbs
- Worcestershire Sauce- 1 tsp
- Bourbon (We prefer Bulleit)- 3 oz
- Orange Juice- 1/2 c, freshly squeezed
Directions
- Step 1 1-Preheat smoker to 300 degrees.
- Step 2 2- In a skillet on medium heat, add bourbon to a heavy bottomed skillet and allow to simmer for 2 minutes. Add soy sauce, brown sugar, molasses, worcestershire sauce and freshly squeezed orange juice. Stir and allow to simmer until reduced by half, stirring often. Turn off heat once thickened slightly and allow to cool.
- Step 3 3- Add sliced oranges to smoker, arranging in the shape of the salmon to create a plank for the fish to sit on.
- Step 4 4- Toss together the pecans and bacon in a medium bowl.
- Step 5 5- Place the salmon on your orange “plank” and brush with bourbon glaze until evenly coated.
- Step 6 6- Top salmon with the bacon pecan crust. Close lid on your smoker and allow to cook for 25-30 minutes until it reaches an internal temperature of 140-145 degrees. Just before it reaches temperature, drizzle the remaining bourbon glaze to the top of the crust.
- Step 7 7- Pull salmon off the smoker, and garnish with fresh parsley if you desire. Enjoy and let us know how yours turned out in the comments below!
