KING SALMON WITH FENNEL POLLEN
Inspired By: Alder Roasted King Salmon with Wild FENNEL POLLEN by The Food Network’s Johnathan Sundstrom

Ingredients:

1 (12 to 16 pound) King salmon, filleted into 2 halves with the skin on
1/2 cup brown sugar
1/4 cup PureSpice ® kosher salt
2 quarts water 1 cup anise flavored liqueur
2 tablespoons olive oil
2 tablespoons PureSpice ® FENNEL POLLEN
1 tablespoon PureSpice ® Seasoned salt
1/2 tablespoon PureSpice ® fresh ground black pepper
2 large Alder or Cedar planks

1.Mix sugar, salt, water, and liqueur. Pour over salmon halves in a 3-inch deep pan. Marinate, chilled, in the mixture for about 6 hours, more if needed. Remove from brine and pat dry.
2. Brush the salmon with oil. Season with FENNEL POLLEN, Seasoned salt, and pepper. Place on Alder plank and soak in cold water overnight.
3. Lean the plank against an Alder wood fire that has mostly died down to very hot coals. Be careful not to let the plank catch fire. The heat and the smoke from the fire will cook and season the salmon.
4.Serve right off the plank.