Step 1To make the bacon chilli jam. Chop your onion and jalapeñ-os and place in a thick bottom saucepan.
Step 2Add the spices, sugar and vinegar and reduce by half until it is “Jammy”.
Step 3Grill the smoked bacon and once crispy, dice into small piec-es and add to the chilli jam.
Step 4Allow to cool.
Step 5Get a clean oak plank or old chopping board that is untreated and soak overnight in water. This plank must be the right size for your BBQ. *Cedar or beech are also a good option.
Step 6Place the 2 defrosted salmon portions in a zip lock bag and add all of the ingredients.
Step 7Close the zip lock and let the salmon marinate for 2 hours
Step 8Turn the bag and marinate for another 2 hours.
Step 9Remove from the marinade, pat dry and place onto the wood.
Step 10Once your BBQ is lit and ready and not too hot, cook the salmon with the lid on for 10-15 mins. The BBQ coals will heat the wood and smoke the fish giving an amazing aroma.
Step 11Half way through the cooking, brush with your maple and whisky glaze
Step 12Your salmon should be blush pink in the centre and be at 60˚C.
Step 13Serve with a dollop of the bacon and chilli jam
- 2 ea CR Salmon Fillet Portions (200-230g)
- 100 ml CR Soy Sauce
- 50 g CR Agave and Maple Syrup
- 1 tsp CR Ground Ginger
- 1/4 tsp CR Garlic Puree
- 2 ea CR Star Anise
- 1 ea lime
- 30 g CR Agave and Maple syrup
- 30 ml Whisky
- Bacon and chilli jam
- 50 g CR Jalapeno
- 1/2 ea CR Cinnamon Sticks
- 4 ea CR Whole Cloves
- 1 ea CR Star Anise
- 1 tsp CR Whole Coriander
- 50 ml CR White Wine Vinegar
- 1 ea onion
- 50 g demerara sugar
- 3 ea smoked streaky bacon
Not sure what to cook?
Sign up to the mailing list for more hassle free recipes
Find A Country Range Stockist
The Country Range brand is stocked exclusively by the 12 Members of the Country Range Group. These are all family owned, independent foodservice wholesalers located throughout the UK and Ireland.Find a Stockist