MAPLE-MUSTARD-MIXED PEPPER GLAZED SALMON WITH BRUSSELS SPROUT SLAW

Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw image

Provided by Bobby Flay

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 21

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Ingredients

1/2 cup pure maple syrup
2 tablespoons kosher salt
10 whole black peppercorns
10 whole green peppercorns
10 whole pink peppercorns plus 2 tablespoons crushed
One 3-pound center cut piece of salmon
1/2 cup maple syrup
2 heaping tablespoons Dijon mustard
Brussles Sprouts Slaw, for serving, recipe follows
1/4 cup canola oil
4 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 pounds Brussels sprouts, trimmed
1 small head radicchio, halved and finely shredded
2 tablespoons finely chopped fresh chives
1/2 cup chopped toasted walnuts

Steps:

Whisk together 2 cups water, the maple syrup, salt and whole peppercorns in a bowl. Add the salmon, place a piece of plastic wrap over and place a plate on top to keep submerged. Refrigerate for 1 hour.
Remove the salmon from the brine. Pat the salmon dry with paper towels and place on a baking rack set over a baking sheet place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
Combine the maple syrup, mustard and crushed pink peppercorns.
Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 150 to 160 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Smoke until the thickest part of the fish registers 150 degrees, about 1 hour 30 minutes. Start brushing with the glaze every few minutes for the last 15 minutes of the smoking process.
Serve the salmon with the Brussles Sprouts Slaw.
Whisk together the oil, vinegar, lemon juice, mustard, maple syrup, celery salt and some salt and pepper in a large bowl.
In a food processor with a grater attachment, shred the Brussels sprouts. (If you do not have a food processor you could grate by hand or cut very thinly with a knife.) Transfer to the bowl with the dressing. Add the radicchio and chives and toss to combine. Cover and refrigerate for at least 30 minutes before serving (to allow the sprouts to break down and soften). Add the walnuts before serving.