Smoked and Sweet Salmon Bites as an Appetizer

Przygotowanie

1. Preheat the kamado grill to 120°C.
2. Cut the skinless salmon into bite-sized pieces, place in a larger bowl and drizzle with 3 tablespoons of hot sauce, then the fish spice mix.
3. Gently toss the fish with the seasonings, then place on a cast iron plate and onto the grill until the internal temperature of the salmon reaches 57°C.
4. While the fish is smoking, prepare the glaze. Grate the ginger and garlic.
5. In a small bowl, add the hoisin sauce, honey, the juice of the whole lemon, the remaining fish spice and the soy sauce.
6. Slice the green onions and set aside half. Add the other half to the glaze.
7. Set aside 3 tablespoons of the glaze and use the rest to brush the salmon once they have reached the proper internal temperature.
8. Thoroughly brush all sides of the bites and continue cooking so the glaze can caramelize.
9. When the fish reaches an internal temperature of 62°C, remove it from the grill.
10. Sprinkle with the sesame seeds and the remaining green onion.
11. From the mayonnaise, hot sauce and reserved glaze, mix a dip to serve alongside the salmon bites.