Panela-Rum-Cured Smoked Salmon

Directions

1. For marinade, toast spices in a skillet over medium heat 2 minutes. Combine with salt, sugar, vanilla bean, rum, brandy, and chipotle pepper in medium saucepan. Bring to a boil; stirring, cook 5 minutes, until salt and panela (or sugar) dissolves. Remove from heat; add 5 or 6 ice cubes and cool completely. Pour marinade into a 13x9-inch baking dish. Add salmon, skin side up. Cover and marinate in the refrigerator 24 hours.

2. Combine wood chips and enough cold water to cover in a bowl. Let stand 30 minutes. Remove salmon from marinade and pat dry with paper towels.

3. For gas grill: Punch holes with a knife in the bottom of a small foil pan. Drain wood chips; place in pan in one corner of the grill. Replace top cooking grate. Close lid and heat burners on High 500 degree F to 550 degrees F about 10 minutes. Oil grill. Arrange salmon, skin side down, and grill until skin is lightly charred and crisp, 1 minute. Turn one burner off and move fillets off the heat. Reduce heat to medium on remaining burners. Close lid and grill salmon over indirect heat 7 to 10 minutes more, until fish is a rosy color in the center and flakes easily. For charcoal grill: Open all vents. Build one pile of 30 to 40 briquettes on one side of the grill. Ignite and burn briquettes 25 to 30 minutes, until coals are covered with a light coating of gray ash. Drain wood chips. Add chips to hot briquettes. Replace top grate. Oil grill. Arrange salmon skin side down on grill directly over coals; grill 1 minute, until skin is lightly charred and crisp. Move fillets to opposite side of grill off of heat. Close lid and grill salmon, skin side down, over indirect heat 7 to 10 minutes more, until salmon is a rosy color in the center and flakes easily. Makes 6 servings.