Maple Miso Salmon with a grilled norwegian negroni

Recipes and Photography by Chef Eric Gephart

• 1 each 8 oz. KVARØY Arctic Salmon Fillet

• 1 tablespoon Maple Miso Glaze

• 1 each plank (Cedar or Alder wood) soaked in water for at least 1 hour

• 2 pinches kosher salt

• 1 pinch black pepper

For the Maple Miso

• 2 tablespoons AKA Miso

• 1 teaspoon lemon zest

• ½ cup white wine vinegar

• ¾ cup pure Vermont maple syrup

• 1 ½ cups blended oil

• ¼ teaspoon kosher salt

  DIRECTIONS

Stabilize your Kamado Joe at 450°F. Set one side of your grill grates to the lower setting of the Divide & Conquer system and the other half to the highest setting. Slightly oil your lower grill grate.

Season the presentation side of your salmon with salt and pepper (the presentation side is the side that was filleted from the bone, opposite side of the skin side)

Place presentation side of the fish down on the lower grill grate. Place your wooden plank on the upper grill grate to begin heating it up.

After 1 minute, use a fish spatula to turn rotate the fish 45 degrees and cook for 45 more seconds or until you like the sear.

Flip the fish onto the plank on the upper level with the sear marks facing up. Top the fish with Maple Miso Glaze.

Cook for 2 minute or until the fish reaches the desired internal temperature. USDA recommends an internal temperature of 145°F, I prefer 130°F.

Once the desired internal temperature has been met. Using tongs, grab the corner of the plank and place to fish on the presentation plate.

For the Maple Miso

Combine all except oil in a food processor or mixing bowl. While whipping or processing, slowly incorporate the oil to create and emulsification.

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Grilled Norwegian Negroni

Ever since having wild times with Anthony Bourdain, I have had a warm spot in my heart for the traditional Negroni, A true chefs drink of choice. After spending time exploring Scandinavia, I fell in love with the Norwegian alternative.

Substituting Aquavit for Gin and Cynar for Campari there are a lot of bold flavors in this trident cocktail but together they are well balanced and have the ability to keep your attention long beyond the after party in a land that at times does not see the sun set for months.

Enjoy responsibly and happy grilling,
Chef Eric

• 3 tablespoons Aquavit * (Vodka steeped with Caraway seed is an alternative)

• 2 tablespoons Sweet Vermouth

• 2 ¼ teaspoons Cynar (artichoke liqueur)

• ¼ cup crushed ice

• 1 grill charred orange slice (peel on)

DIRECTIONS

Combine aquavit, vermouth, and cynar in cocktail shaker. Add crushed ice. Cover and shake 30 seconds to chill. Strain into Martini glass. Garnish with grill charred orange slice.