Miso-Sorghum Glazed Salmon with Pecans Recipe

Ingredients

• 4 Secret Island Salmon filets, skin removed and chopped
• ¼ cup miso
• ¼ cup brown sugar
• ½ cup yellow mustard
• ½ cup sorghum
• 1 Tbsp butter
• A few dashes of your favorite hot sauce
• 2 Tbsp Grapeseed oil (or another neutral oil)
• ¼ cup pecans, chopped and toasted
• Scallions, sliced
• A Smoker & Wood Chips for smoking

Simple Steps

Mix sugar and miso in a medium bowl. Add salmon pieces and gently toss to coat completely. Cure in refrigerator for 4-5 hours.

While salmon cures, whisk together mustard, sorghum, hot sauce and butter in a small sauce pot over low heat. Simmer for 20 minutes.

Remove salmon from refrigerator and rinse off cure (sugar/miso mixture) using cool water. Pat dry with paper towels and arrange on a wire rack to air dry in the refrigerator for at least an hour and up to overnight.

Set smoker to 175° F.  Coat salmon with oil and rearrange on wire rack. Smoke salmon for one hour. After an hour, generously brush salmon with sorghum glaze and smoke for 20-30 minutes more or until internal temperature reaches 155° F. 

To Assemble:

Remove salmon from smoker, brush once more with glaze then garnish with pecans and scallions. Serve over steamed rice. 

^{Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.}